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Table of Contents
A traditional “betty” consists of alternating layers of sugar-spiced fruit and buttered breadcrumbs. Similar dishes date back to colonial times in America, and it’s believed that a recipe for apple brown betty first appeared in print in the mid-1800s. We’ve always assumed that the “brown” in the recipe name refers to the fact that an apple brown betty is made with brown sugar.
Notes From the MGC Kitchen
We are partial to simple fruit desserts like apple betty, not just because they are easy to make, but because they can be easily adjusted to suit your tastes. You can (and should) adjust the sugar according to the sweetness of your fruit, try different spices or play with the quantities, add flavor boosters like raisins, lemon zest, or vanilla, or make the dish with two different fruits instead of just one.
Fruit desserts are also a great way to make the most of what’s fresh and in season. For instance, when pears are at their peak in the fall, it’s the perfect time to make a galette. In summer, peach cobbler and blueberry crisp are easy, reliable favorites that make a perfect finish for just about any meal.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- APPLES: If you like your desserts lightly sweetened as we do, we recommend using a firm, tart apple like Granny Smith, but any variety suitable for baking will work. Other good choices include Golden Delicious (firm and sweet), Braeburn, and Cortland.
- BROWN SUGAR: We’re satisfied with just a little enhancement to the natural sweetness of the apples, so our recipe doesn’t call for much sugar (only 1/4 cup). We suggest you taste your apples after adding the sugar and cinnamon. If you’d like them sweeter, add a little more brown sugar.
- CINNAMON: Cinnamon is a classic spice to pair with apples; our recipe calls for a fair amount. If you like a more subtle cinnamon flavor, try using just a light sprinkling on the apples, and cut back a little on the quantity used in the butter and crumb mixture, too.
- NUTMEG: A small amount of nutmeg goes a long way, and it adds a fragrant quality to this dessert that we would miss if it weren’t there. Still, if you don’t keep it in the house or don’t like it, no worries – your apple brown betty will still be delicious without it.
- BUTTER: We recommend using unsalted butter in this and all baking recipes.
How to Make Apple Brown Betty
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREP THE APPLES: Preheat the oven to 375°F and generously butter a square baking dish. Peel and core the apples, slice them into thin wedges, then place them in a large mixing bowl. Sprinkle with a portion of the brown sugar, cinnamon, nutmeg, and a pinch of salt. Drizzle lemon juice over the mixture and toss to coat the apple slices with the spices and sugar thoroughly.
ASSEMBLE THE APPLE BETTY: In a separate bowl, combine the panko crumbs with the remaining brown sugar and cinnamon. Slowly pour in the melted butter and combine well. Arrange half of the apples in an even layer in the bottom of the baking dish and top with half of the butter and crumb mixture. Repeat with the remaining apples and crumbs.
BAKE AND SERVE: Bake for 35 minutes, or until the crumbs are nicely browned. Remove from the oven and cover with foil. Continue baking for 10 to 15 minutes longer, or until the apples are tender when pierced with a knife. Apple brown betty is best served warm. Top it with whipped cream (we like homemade), vanilla ice cream, or to make it super-simple, just a drizzle of heavy cream that’s been slightly warmed.
Make Ahead Instructions
Prepare the apple brown betty as directed and allow it to cool completely at room temperature. Cover tightly with aluminum foil and store in the refrigerator for up to two days. To reheat, remove from the refrigerator and let stand for 30 to 45 minutes to temper the chill, keep covered and heat in a 350°F oven for 10 minutes. Remove the foil and return to the oven for 5 to 10 minutes or until warmed through.
Tips for Success
- Choose firm apples that will hold their shape when baked – Granny Smith, Golden Delicious, Braeburn, Cortland.
- Don’t forget to toss the apples with lemon juice. In addition to helping with the discoloration of the apple slices, that little bit of acidity helps to brighten all the flavors.
- Taste your apples once you’ve added the brown sugar and spices and adjust the flavor to suit your taste.
- Get creative. Include some different spices, perhaps ground ginger or cardamom. Think about adding another kind of fruit. How does an apple and pear brown betty sound? Throw a few raisins or dried cranberries into the mix.
Apple Brown Betty
Ingredients
- 3 lbs tart apples, about 6 medium – see notes
- 4 tablespoons brown sugar, divided
- 2 teaspoons cinnamon, divided
- 1/2 teaspoon nutmeg
- Pinch of salt
- 1-1/2 tablespoons lemon juice
- 1 cup panko crumbs
- 5 tablespoons melted butter
Instructions
- Preheat the oven to 375°F and generously butter a 9 x 9-inch baking dish.
- Peel and core the apples, slice them into thin wedges, then place them in a large mixing bowl.
- Sprinkle with 2 tablespoons of the brown sugar, 1 teaspoon of the cinnamon, nutmeg, and a pinch of salt.
- Drizzle the lemon juice over the mixture and toss to thoroughly coat the apple slices with the spices and sugar.
- In a separate bowl, combine the panko crumbs with the remaining brown sugar and cinnamon.
- Slowly pour in the melted butter and combine well.
- Arrange half of the apples in an even layer in the bottom of the prepared baking dish and top with half of the butter and crumb mixture.
- Repeat with the remaining apples and crumbs.
- Bake for 35 minutes, or until the crumbs are nicely browned, then remove from the oven and cover with foil.
- Continue baking for 10 to 15 minutes, or until the apples are tender when pierced with a knife.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My mother made this with cornflakes and apples and served hard sauce (sugar mixed with
butter) on top of hot Betty. Mmmmmmm
I’ve made apple betty before but always used my mother’s recipe with macintosh apples and breadcrumbs from white bread. It always tasted good but turned out mushy and got watery in the refrigerator. I tried this with the granny smith and pankocrumbs and like it way better. I might use the mixture of apples you suggest in the notes next time so it’s a little sweeter.
Hi Sandra,
I’m glad you liked our version of this recipe. My grandmother used to use white breadcrumbs too, and you’re right, it does come out a little mushy. My mom modified her recipe and would use Italian bread or sourdough and that definitely holds up better, but I like panko because it’s easy and holds onto its texture better. Same with the firmer varieties of apples.
My family loves Apple Betty. I never made it with panko crumbs before, but it turned out great. Nice shortcut. Next time I might add a few raisins on top.
Hi Anna Marie,
Glad to hear you like the recipe. The raisins are a nice idea.