Apple Betty

Makes 12 servings

•  1 pkg (12 oz) all-butter loaf or pound cake, quartered
• 6 tbsp unsalted butter, melted
• 1/2 cup sliced almonds
• 1 1/2 tsp pumpkin pie spice
• 5 Rome apples (about 2 lbs), peeled, cored and thinly sliced
• 2 pkg (4.4 oz each) fresh blueberries, rinsed
• 1/2 cup packaged light-brown sugar
• 2 tbsp cold unsalted butter, cut up
• vanilla ice cream or whipped cream, for serving

1. Heat oven to 350°F.  Coat a 2 quart deep baking dish with nonstick cooking spray.  Set aside. 
2. Place half of the pound cake in a food processor.  Pulse until no large pieces remain.  Add second half of the pound cake and pulse until crumbs are formed.  Transfer to a large bowl.  Stir in melted butter, almonds and 1 tsp of the pumpkin pie spice until blended. 
3. In a second large bowl, combine apple slices, blueberries, brown sugar and remaining 1/2 tsp pumpkin pie spice.  Toss to combine. 
4. Sprinkle 1/2 cup of the crumb mixture into bottom of prepared dish, coating evenly.  Top with half of the apple mixture and half of the remaining crumb mixture.  Repeat, ending with crumb mixture.  Dot top of mixture with cold butter pieces and cover dish with foil. 
5. Bake at 350°F for 30 minutes.  Remove from oven; cool at least 15 minutes before serving with ice cream or whipped cream on side, if desired. 

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