Cast-Iron Blackberry-Apple Brown Betty

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 3 medium Honeycrisp or Gala apples
• 1 1/2 cups fresh blackberries
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tbsp fresh lemon juice
• 4 cups cubed day-old bread or brioche
• 6 tbsp unsalted butter
• 1/4 tsp kosher salt
• for serving vanilla ice cream or whipped cream

Instructions

1. 1Heat the oven to 375°F. Peel, core, and thinly slice the apples. Toss them in a large bowl with the blackberries, both sugars, cinnamon, ginger, and lemon juice.
2. 2Melt the butter in a 10-inch cast-iron skillet over medium heat. Scoop out two tablespoons of the melted butter into a small bowl and set aside for the top.
3. 3Add the bread cubes to the remaining butter in the skillet and toss until every piece is coated and starting to toast lightly, 2 to 3 minutes. Transfer most of the buttery bread to the fruit bowl, leaving a thin layer in the skillet.
4. 4Gently fold the fruit and bread together so the juices begin to moisten the cubes. Tip the mixture back into the skillet and spread it evenly.
5. 5Drizzle the reserved melted butter over the top and sprinkle with the salt. The top layer of bread should look glossy.
6. 6Bake 28 to 32 minutes until the fruit is bubbling vigorously the edges, the apples are tender, and the top bread cubes are deep golden and crisp.
7. 7If the top browns too fast, tent loosely with foil for the last 10 minutes. You want audible bubbling and caramelized edges.
8. 8Cool the skillet on a rack 10 minutes so the juices thicken into a spoonable syrup.
9. 9Scoop warm portions into bowls and finish with vanilla ice cream or lightly sweetened whipped cream that melts into the fruit.