“Baking is only fun when you lick the spoon.”
This is considered to be a classic recipe because it has been around since early colonial times. There are literally hundreds of variations of the recipe on the Internet and I don’t believe anyone can actually claim it as “theirs”. I saw Ree Drummond prepare this on her Pioneer Woman cooking show in 2012 and I’ve chosen to use her version of the recipe.
I’m not sure if you call this an apple pie, and apple cobbler, and apple crisp, or what … regardless though, you will call it delicious when you take that first bite!
1 1/2 to 2 sticks of butter, cut into pieces, plus more for greasing
8 slices hearty wheat bread, diced
3 apples, preferably Granny Smith, peeled, cored and diced
1 1/2 packed cups brown sugar, plus more if needed
1/2 teaspoon ground cinnamon (Ree didn’t use this ingredient)
1/2 cup water
Preheat the oven to 375-degrees F. Generously butter a 9” x 13” baking dish.
In a small mixing bowl, mix the brown sugar and cinnamon together
Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar mix and half the butter. Repeat with another layer of bread, apples, sugar mix and butter. End by sprinkling 1/2 cup of water all over the surface, a spoonful at a time.
Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown.
Serve by itself or topped with homemade vanilla ice cream.
(NOTE- Photos will be posted asap.)