1 each 29 oz. can sliced peaches packed in, juice, drained
1 each 21 oz. can apple pie filling
1 tbsp grated lemon peel
1/2 tsp nutmeg
1 topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp nutmeg
1/2 cup margarine, softened
1 each 4 oz. can slivered almonds
1/2 cup heavy cream
Directions
Heat oven to 4250. In greased 9" deep dish pie plate or casserole,
genty stir peaches, apple pie filling, grated lemon peel and 1/2
teaspoon nutmeg to combine.
In medium size bowl, combine flour, sugar and 1/2 teaspoon nutmeg.
Using pastry blender or large fork, cut in margarine until mixture
resembles coarse crumbs. Using sharp knife, chop 1/2 cup almonds,
stir in crumb mixture. Spoon crumb mixture over fruit and bake 15
minutes. Remove from oven and sprinkle remaning slivered almonds in
ring on top of crumb mixture. Bake 5 to 10 minutes longer until
filling is hot and top is golden.
Meanwhile in medium size bowl using chilled beaters, beat cream at
high speed just until soft peaks form. Serve warm accompanied by
lightly whipped cream. Makes
8 servings.
Source: Dorothy Sheppard, Hamilton 16th Annual Cookbook - The Cameron
Citizen Observer
Servings: 8 servings
New England Apple - Peach Betty Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Peach
The History of Recipes
It is possible to trace the history of meal recipes far back into antiquity, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. Aspicius informs us how the Roman cooks made use of a wide range of spices, including some that we all recognise such as thyme, fennel and parsley. During the following few hundred years, the powerful and rich houses competed with each other to serve up the most exotic banquets, and because of this the best cooks and their recipes were much in demand. However, it was during the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cook books are in great demand, mostly due to higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this New England Apple Peach Betty recipe.
