📝 About This Recipe
A quintessential American classic dating back to the colonial era, the Apple Brown Betty is the rustic, soulful cousin of the apple crisp. Unlike a crisp, which features an oats-based topping, a Betty uses buttery, spiced breadcrumbs layered throughout the fruit to create a unique texture that is simultaneously crunchy, chewy, and tender. This recipe celebrates the deep caramelization of brown sugar and the warmth of autumn spices, making it the ultimate comfort dessert.
🥗 Ingredients
The Toasted Crumb Base
- 6 cups French bread or Brioche (torn into 1/2 inch cubes; stale bread works best)
- 6 tablespoons Unsalted butter (melted)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Kosher salt
The Fruit Filling
- 3 pounds Granny Smith or Honeycrisp apples (peeled, cored, and sliced into 1/4 inch wedges)
- 3/4 cup Dark brown sugar (packed)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/8 teaspoon Ground cloves
- 1/4 cup Apple cider or water
- 1 teaspoon Vanilla extract
For Serving
- 1/2 cup Heavy cream (for drizzling)
- 1 pint Vanilla bean ice cream (optional)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 2-quart baking dish or a 9x9 inch ceramic pan with butter.
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2
Place the bread cubes in a large mixing bowl. Drizzle the 6 tablespoons of melted butter over the bread, then sprinkle with 1 teaspoon of cinnamon and salt. Toss thoroughly until every cube is golden and coated.
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3
Spread the bread cubes onto a large baking sheet and toast in the oven for 8-10 minutes, or until they are slightly crisp and fragrant. Set aside.
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4
In a separate large bowl, combine the sliced apples, lemon juice, lemon zest, brown sugar, nutmeg, cloves, and vanilla extract. Toss well to ensure the apples are macerated in the sugar and spices.
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5
Begin the layering process: Scatter one-third of the toasted bread cubes across the bottom of the prepared baking dish.
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6
Top the bread layer with half of the apple mixture, spreading them out evenly and drizzling some of the accumulated juices over the crumbs.
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7
Add the second third of the bread cubes over the apples, followed by the remaining half of the apples.
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8
Finish with the final third of the bread cubes on top. These will become the extra-crunchy lid of the dessert.
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9
Pour the 1/4 cup of apple cider (or water) evenly over the entire dish. This provides the moisture needed to steam the apples and soften the interior bread layers.
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10
Cover the dish tightly with aluminum foil and bake for 30 minutes to tenderize the fruit.
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11
Remove the foil and bake for an additional 15-20 minutes. The top should be deeply browned and the apple juices should be bubbling up the sides.
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12
Remove from the oven and let the Brown Betty rest for at least 10-15 minutes before serving. This allows the juices to thicken into a syrup.
💡 Chef's Tips
Use a mix of tart Granny Smith and sweet Honeycrisp apples for the best flavor profile. If your bread is very fresh, toast it a bit longer in the oven to ensure it doesn't turn into mush. Don't skip the lemon zest; it provides a necessary brightness that cuts through the heavy sugar and butter. For an extra crunch, you can sprinkle a tablespoon of demerara sugar over the top layer before the final bake. If the top is browning too quickly during the uncovered stage, loosely tent it with foil again.
🍽️ Serving Suggestions
Serve warm in shallow bowls with a generous splash of cold heavy cream. A scoop of high-quality vanilla bean ice cream is the classic 'à la mode' choice. Pair with a glass of chilled dessert cider or a hot cup of Earl Grey tea. Top with a dollop of bourbon-spiked whipped cream for a more adult twist. Excellent when served alongside a sharp cheddar cheese slice, a traditional New England pairing.