Apple Betty

• 2/3 c. margarine
• 1 1/3 c. sugar
• 1 Tbsp. grated lemon peel
• 2 1/4 lb. tart cooking apples, peeled, cored and sliced thin (about 6 c.)
• Cool Whip, if desired
• 1/2 tsp. cinnamon
• 4 c. fine soft crumbs of day old French or Italian bread

1. In large skillet over medium heat, melt the margarine.
2. Add crumbs and saute until crisp and deep golden.
3. Mix sugar and cinnamon; stir in peel.
4. Sprinkle a third of crumbs evenly in greased 2 1/2 -quart casserole or souffle dish.
5. Arrange half of apples over top.
6. Sprinkle with a third of sugar mixture.
7. Top with a third more of crumbs, remaining apples, a third more of sugar mix, remaining crumbs and remaining sugar mix.
8. Bake in preheated oven at 375u0b0 about 50 minutes or until topping is well browned and apples are tender.
9. Cool on rack about 20 minutes. Spoon out while hot or very warm.
10. Top with Cool Whip, if desired. Can be frozen, is also good plain.

margarine, sugar, tart cooking apples, cinnamon, soft crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465428 (may not work)