Brown Betty dessert with apples and strawberries

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 6 large slices of stale white bread (approximately 170 g), cut off the crusts, cut the bread into pieces
• 2 Granny Smith apples, peeled and thinly sliced
• 2 Golden Delicious apples, peeled and thinly sliced
• 450 g strawberries, hulled and chopped
• 0.5 cup + 2 tablespoons sugar
• 0.5 tsp ground cinnamon
• 1/8 tsp salt
• Whipped cream for serving

Preparation:

1. Preheat oven to 150°C. Grease a 2-liter baking dish with butter.
2. Pulse the breadcrumbs in a food processor until they are pea-sized or smaller. (Makes about 3 cups.) Place the breadcrumbs on a baking sheet and toast in the oven, stirring, for 30-40 minutes until lightly toasted.
3. Meanwhile, melt the butter in a medium skillet over medium heat, stirring occasionally, until browned, 5-6 minutes. Immediately pour it into a medium bowl. In a separate large bowl, toss the apples and strawberries with 1/2 cup sugar, cinnamon, and salt. Let stand until the sugar dissolves and the fruit releases its juices, about 10 minutes.
4. Increase the oven temperature to 375°F (190°C). Combine the toasted bread crumbs with the brown butter, then spread one-third of the mixture into the bottom of the prepared pan. Top with half the fruit mixture. Repeat with the remaining bread crumbs and fruit, finishing with a layer of bread crumbs. Sprinkle with the remaining 2 tablespoons of sugar. Cover with foil and bake until the apples are almost completely softened and the filling is bubbly, about 1 hour 15 minutes.
5. Remove the foil and increase the oven temperature to 200°C (400°F). Continue baking until the top of the pie is nicely browned and the apples are soft, 15-20 minutes. Let cool for at least 15 minutes. Serve with whipped cream.