Apple and Raisin Brown Betty

6 large Granny Smith or Rome apples
3 tablespoons fresh lemon juice
2 cups coarse stale bread crumbs
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Grated peel of 1/2 orange
1 cup seedless dark raisins
1/2 cup boiling water
Heavy cream

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. Peel and core the apples, slice thinly, sprinkle with 1 tablespoon of the lemon juice, and set aside.

3. Place the bread crumbs in a medium-size mixing bowl. In a small mixing bowl, combine the butter and remaining 2 tablespoons lemon juice, stir till well blended, pour over the bread crumbs, and mix well. In another small mixing bowl, combine the two sugars, cinnamon and orange peel and mix well.

4. Arrange a layer of apples over the bottom of the prepared casserole, sprinkle part of the raisins over the apples, spoon about one third of the bread crumb mixture over the top, and sprinkle part of the sugar mixture over the crumbs. Repeat till all the ingredients are used up, but before adding the final layer of crumbs, pour the boiling water over the top then add the remaining crumbs and sugar mixture.

5. Cover the casserole with aluminum foil and bake till the apples are soft, about 30 minutes. Uncover and continue to bake till the top is brown and crumbly, about 10 minutes. Serve warm with cream spooned over the top of each portion.

Makes 8 servings

Peach, Raspberry, and Almond Brown Betty

1/2 cup slivered almonds
2 tablespoons butter, melted
1 1/2 cups stale angel food cake, pound cake, or spongecake crumbs
1/4 cup granulated sugar
1/4 cup firmly paced light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 medium-size ripe peaches, peeled, pitted, and cut into thin wedges
1 pint fresh raspberries, picked over and rinsed
1/3 cup water
1/4 cup (1/2 stick) cold butter, cut into small pieces
Vanilla ice cream

1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2-quart casserole.

2. On a baking sheet, toss the almonds with the melted butter, toast till golden in the oven, about 10 minutes, and set aside.

3. meanwhile, combine the cake crumbs, two sugars, spices, and salt in a medium-size mixing bowl, toss to blend well, and set aside.

4. Scatter a few tablespoons of the crumb mixture over the bottom of the top. Pour the water over the fruit, scatter about half the almonds and half the remaining crumbs over the top, and dot with half the cold butter pieces. Layer the remaining fruit over the top, scatter the remaining almonds and crumbs over the fruit, dot with the remaining butter, and bake till the casserole is bubbly and browned on top, 40 to 45 minutes. Serve warm with scoops of ice cream.

Serves 6