0 from 3 votes
Apple Brown Betty
This classic, homestyle baked apple dessert straddles the line between an apple crisp and apple pudding. The layers of sliced apple puff-up and mingle with the spiced breadcrumb layers, for an irresistible bite. You'll love the crunchy topping too.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 272 kcal
Course:
Dessert
Cuisine:
American
Ingredients
FOR THE BREAD CRUMB LAYER/TOPPING:
- 4 slices rye bread torn into pieces (can use other types of bread such as white, wheat or crusty Italian)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ½ cup brown sugar
- 2 tablespoons all purpose flour
- ¼ cup cold unsalted butter cut into small cubes
FOR THE APPLES:
- 3 large Granny Smith apples Peeled, seeded and sliced
- ½ lemon juiced
- 1 tablespoon granulated sugar
OPTIONAL: IF THE APPLES AREN'T VERY JUICY, YOU CAN ADD LIQUID
- 2-4 tablespoons water or other liquid like apple juice or cider. Can also use brandy, cognac or rum.
OPTIONAL GARNISHES:
- Whipped Cream
- vanilla or butter almond ice cream
- drizzle of light cream
Instructions
FOR THE BREADCRUMBS:
- Preheat the oven to 350° F. Spread the torn bread onto a rimmed baking sheet and bake for 8 minutes. Give the bread a gentle toss and spread into a single layer. Bake for an additional 5-6 minutes or until the bread is lightly toasted and crusty.
- Transfer the bread to a mini food processor and pulse several time until the bread is reduced to coarse crumbs, with some larger chunks. Set aside.
- In a medium bowl, combine the cinnamon, nutmeg, ginger, salt, brown sugar, flour and butter. Use a pastry blender to cut the butter into the brown sugar mix until crumbly and well combined.
- In a large bowl, combine the apples, granulated sugar and lemon juice. Toss to coat.
Cup of Yum
PRO-TIP:
- If the apples aren't very juicy, add 2-4 tablespoons of extra liquid to the apple mix. The apples will break down while baking, but having a little extra juice will add to the pudding-like quality of the brown betty. If using 1-2 tablespoons of liquor, I recommend also using 1-2 tablespoons of water, cider or juice, so it's not too alcohol-forward.
ASSEMBLE APPLE BROWN BETTY:
- Sprinkle 1/3 of the breadcrumb mixture into the bottom of a one quart baking dish. Top with 1/2 of the apple mixture. Spread 1/3 of the breadcrumb topping over the apples. Top with remaining apples followed by the remainder of the breadcrumb topping. Cover tightly with foil and bake for 40 minutes.
BAKE:
- Remove the foil and increase the oven temperature to 400°. Continue to bake for an additional 10-15 minutes or until the top is crusty and browned.
- Let rest for 5-10 minute before scooping into bowls and serving. Great with vanilla ice cream (or butter almond), whipped cream or a drizzle of light cream.
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
233mg
(10%)
Potassium
199mg
(6%)
Fiber
4g
(16%)
Sugar
32g
(64%)
Vitamin A
301IU
(6%)
Vitamin C
10mg
(11%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 233mg | 10% |
| Potassium | 199mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.