You will need
7 slices of white sandwich bread, cut into cubes
¾ cup (180 ml) brown sugar (divided)
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
100 g butter, melted
4 Golden Delicious apples, peeled, cored and cut into small wedges
3 Granny Smith apples, peeled, cored and cut into small wedges
¼ cup (60 ml) water
1 t (5 ml) vanilla
1 cup (250 ml) pomegranate pearls (optional when in season)
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Pulse cubed bread in a food processor until coarsely ground.
Add ½ cup (125 ml) sugar and ½ t (2.5 ml) Seasoned Sea Salt and pulse to combine.
Drizzle with melted butter and pulse until evenly distributed.
Scatter 2 ½ cups (625 ml) of the breadcrumb mixture in a 25 cm x 20 cm baking dish. Press gently to create an even layer.
Toss apples, water, vanilla, remaining ¼ cup (60 ml) sugar and remaining Seasoned Sea Salt together in a large bowl. Pile apple mixture on top of breadcrumb mixture in dish and spread into an even layer.
Sprinkle pomegranate pearls (if using) over apples (dish will be very full).
Distribute remaining breadcrumb mixture evenly over, and press lightly to form a uniform top layer.
Cover tightly with baking paper or aluminium foil. Uncooked Betty can be refrigerated for up to 2 days.
Bake until apples are soft, ± 1 ½ hours.
Remove cover. Bake until crumbs on top are crisp and well browned, about 15 – 20 minutes.
Transfer to a wire rack and allow to cool for at least 20 minutes.
Serve warm with whipped cream, ice cream or custard and pomegranate pearls if available.