📝 About This Recipe
A quintessential American colonial classic, the Fruit Betty is the rustic, soulful cousin of the crumble and the cobbler. Unlike its relatives, the Betty uses buttered, spiced breadcrumbs to create a unique texture that absorbs the luscious fruit juices while maintaining a crisp, golden lid. This version features tart Granny Smith apples and warm autumnal spices, delivering a nostalgic hug in a bowl that celebrates the simple beauty of orchard fruits.
🥗 Ingredients
The Fruit Filling
- 6 large Granny Smith Apples (peeled, cored, and sliced into 1/4 inch wedges)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
- 1 teaspoon Orange Zest (finely grated)
- 2 tablespoons Maple Syrup (for a deep, woody sweetness)
- 1 teaspoon Ground Cinnamon
The Buttery Crumb Layers
- 4 cups Brioche or Challah Bread (torn into small 1/2 inch crumbs; slightly stale is best)
- 6 tablespoons Unsalted Butter (melted)
- 3/4 cup Light Brown Sugar (packed)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Kosher Salt
The Finishing Touches
- 1/4 cup Apple Cider (to provide moisture during baking)
- 1 tablespoon Cold Butter (cut into tiny cubes for dotting the top)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and generously grease a 2-quart baking dish or a deep-dish pie plate with butter.
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2
In a large mixing bowl, toss the sliced apples with the lemon juice, orange zest, maple syrup, and 1 teaspoon of cinnamon until every slice is well-coated.
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3
Prepare the crumbs by placing the torn bread pieces into a separate medium bowl. Pour the melted butter over the crumbs and toss gently.
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4
Add the brown sugar, nutmeg, ginger, and salt to the buttered crumbs, mixing with your hands or a fork until the mixture looks like damp sand with some larger chunks.
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5
Spread one-third of the buttery crumb mixture into the bottom of your prepared baking dish, pressing down very lightly.
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6
Layer half of the prepared apple slices over the crumbs, spreading them out to create an even surface.
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7
Sprinkle another third of the crumbs over the apple layer.
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8
Add the remaining apples on top of the second crumb layer.
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9
Slowly pour the 1/4 cup of apple cider over the fruit; this will steam the apples and create a light syrup at the bottom.
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10
Top with the final third of the crumb mixture, ensuring the apples are mostly covered. Dot the surface with the tiny cubes of cold butter.
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11
Cover the dish tightly with aluminum foil and bake for 25 minutes to soften the fruit.
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12
Remove the foil and bake for an additional 20-25 minutes. The top should be a deep golden brown and the fruit juices should be bubbling up the sides.
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13
Remove from the oven and let it sit for at least 10-15 minutes before serving. This allows the juices to thicken and the crumbs to set.
💡 Chef's Tips
For the best texture, avoid store-bought pre-dried breadcrumbs; fresh bread torn by hand creates the essential 'nooks and crannies'. If your apples are very sweet (like Gala or Fuji), reduce the brown sugar by 2 tablespoons to maintain balance. To prevent the top from burning while the fruit softens, always start with the foil cover as instructed. You can swap half the apples for pears or add a handful of cranberries for a festive, tart twist. Ensure your bread is slightly stale; if it's too fresh, toast the crumbs in a 300°F oven for 5 minutes before using.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Drizzle with a warm salted caramel sauce for an extra indulgent touch. Pair with a dollop of unsweetened softly whipped cream to cut through the sweetness. Enjoy alongside a glass of chilled dessert wine or a hot mug of mulled cider. For breakfast leftovers, try it with a spoonful of thick Greek yogurt.