Best 4 Raisin Challah Apple Betty Recipes
Indulge in a delightful culinary journey with this raisin challah apple betty, a harmonious blend of sweet, tangy, and aromatic flavors. This delectable dish features a tender and fluffy raisin challah bread, generously filled with a luscious apple filling made from a medley of fresh apples, warm spices, and a touch of sweetness. The apple filling is then topped with a crispy oat crumble, creating a textural contrast that will tantalize your taste buds. As you savor each bite, you'll be captivated by the symphony of flavors and textures, making this raisin challah apple betty an unforgettable treat. Additionally, discover variations of this classic recipe, including a gluten-free version for those with dietary restrictions, a savory challah bread pudding that combines the richness of challah with a medley of vegetables, and a sweet and sticky apple upside-down cake that showcases the perfect balance of caramelized apples and a moist cake base.
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RAISIN-CHALLAH APPLE BETTY
In this doubly lucky dessert, two Rosh Hashanah favorites-raisin challah and apples dipped in honey-come together in an ambrosial brown betty. Top it with sliced almonds and vanilla ice cream, and dig into a fruitful new year.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Brush an 8-by-8-inch baking dish with butter.
- Stir together brown sugar, cinnamon, and salt. In another bowl, toss apples with vinegar, 1/4 cup cider, and honey. Spoon half of apple mixture into prepared dish; sprinkle evenly with one-third of sugar mixture.
- Toss bread cubes with butter and remaining 1/4 cup cider. Spread half of bread mixture over apples in dish. Repeat layering with remaining apple mixture, one-third of sugar mixture, and remaining bread cubes. Sprinkle surface evenly with remaining sugar mixture and almonds; loosely cover with parchment-lined foil.
- Bake until apples in center of dish are tender and those along edges are bubbling, 45 to 50 minutes. Uncover and continue baking until liquid reduces to a syrup and surface is crisp, 10 to 12 minutes. Let cool slightly and serve warm with ice cream.
HOLIDAY APPLE-RAISIN CHALLAH
Provided by Amy Traverso
Categories Bread Fruit Bake Hanukkah Rosh Hashanah/Yom Kippur Dried Fruit Raisin Apple Fall Advance Prep Required
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- 1. Combine 1/2 cup warm water, the yeast, and 1 tablespoon of the sugar in a small bowl. Stir until the yeast dissolves. Let it activate for 10 minutes-the mixture should look foamy.
- 2. In the large bowl of a standing mixer with the paddle attachment or with a hand-held mixer, beat the eggs at medium speed until blended. Add the oil, salt, and remaining 3/4 cup sugar. Beat until pale in color, about 4 minutes. Beat in 2/3 cup water, then add the yeast mixture. Beat in the flour 1 cup at a time.
- 3. Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed). Put the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise. I like to use my (unheated) oven with the lightbulb on. You want the dough to double in size, which takes just about an hour.
- 4. Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes. It won't quite double in this time, but it will puff up.
- 5. Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon. Let sit for 20 minutes, then drain any liquid.
- 6. Turn the dough out onto a lightly floured surface and divide in half. Divide each half into three equal parts, for a total of six pieces. Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape. Spoon a bit of apple mixture down the center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight.
- 7. Form the loaves: Put three of the apple-filled "ropes" on each baking sheet. Braid the ropes together (fold right rope over center, then fold left rope over center, repeat). Pinch at bottom. Repeat with the other loaf. Cover the loaves with kitchen towels, and let rise for 45 minutes.
- 8. Preheat the oven to 400°F and set a rack to the middle position. Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves. Bake for 10 minutes, then reduce the heat to 350°F and bake until the crusts are browned and the bread is puffed and light, 30 minutes more. Transfer the loaves to a rack and let cool for 30 minutes before serving.
BUTTERY APPLE BROWN BETTY
Steps:
- Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan.
- Cut the chilled butter into the walnut and cinnamon flour, with a pastry blender or fork until it is like coarse crumbs; set aside. Drizzle melted butter over cubed bread to coat, then toss with apples and raisins
- Transfer apples and bread to a baking dish and top with walnut flour topping; bake for 45 minutes or until crisp. Serve hot or warm with ice cream.
- Note that if you are starting out with fresh bread, then dry it out first in an oven
APPLE RAISIN BETTY
Steps:
- Preheat oven to 375 degrees F. Spray a 9 by 13-inch casserole dish with butter flavored cooking spray.
- Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half the butter. Repeat with remaining ingredients.
- Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving.
Tips:
- To make the raisin challah, start by proofing the yeast in warm water with sugar. Once the yeast is foamy, add the eggs, butter, salt, and flour. Knead the dough until it is smooth and elastic, then let it rise in a warm place for 1 hour, or until it has doubled in size.
- While the dough is rising, make the apple filling. Peel and core the apples, then cut them into thin slices. In a large bowl, combine the apples with the sugar, cinnamon, nutmeg, and lemon juice. Set aside.
- Once the dough has risen, punch it down and divide it into two equal parts. Roll out each part into a 12-inch rope. Place the apple filling in the center of each rope, then braid the dough around the filling. Pinch the ends of the dough together to seal.
- Place the loaves on a greased baking sheet and let them rise for 30 minutes, or until they have doubled in size. Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 30-35 minutes, or until they are golden brown.
- Let the loaves cool for 10 minutes before serving.
Conclusion:
Raisin challah apple betty is a delicious and festive dessert that is perfect for any occasion. The sweet and tangy apples are a perfect complement to the rich and flavorful challah bread. The streusel topping adds a crunchy and buttery texture that takes this dessert to the next level. This recipe is easy to follow and can be made in just a few hours. So next time you are looking for a special dessert, give raisin challah apple betty a try.
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