Apple Brown Betty from Elizabeth Barbone

Posted at: 10/11/2013 11:50 AM
Updated at: 10/12/2013 10:12 AM

Apple Brown Betty from Elizabeth Barbone

This classic apple dessert is surprisingly easy-to-make. As written, the recipe tastes like a combination of apple pie and apple crumble. If desired, add chopped nuts or dried fruit (like raisins or cranberries) to the apple mixture before baking.


Softened butter for pan, about one teaspoon

4 to 5 pieces bread* , toasted

1/2 cup packed dark brown sugar

1 1/2 teaspoons ground cinnamon

4 large Granny Smith apples, peeled, cored, and sliced into thin pieces

1/4 cup apple cider (If you don't have apple cider in the house, cranberry juice, orange juice, or ever water works well)

4 tablespoons butter, melted

ice cream, for serving, if desired


*gluten-free or wheat bread, depending on your dietary need



1. Preheat oven to 375 degrees. Lightly butter 9-inch round, deep dish pie pan. In bowl of food processor, pulse bread until coarse crumbs form. (You want about 2 cups of bread crumbs total.) Set crumbs aside.


2. In medium bowl, stir together dark brown sugar and cinnamon. Add apples. Stir with a wooden spoon to coat apples with brown sugar mixture.


3. In small bowl, combine bread crumbs with melted butter. Sprinkle 1/3 of the butter-coated crumbs onto the bottom of prepared pie pan. Spoon half of the apples into the pan. Sprinkle additional 1/3 of bread crumbs over the apples. Top with remaining apples. Pour apple cider evenly over the apples. To finish, sprinkle bread crumbs evenly over the top of the apples.


4. Cover pan with foil. Bake until apples are soft, about 30 minutes. Remove foil from pan and bake for an additional 15 minutes. Remove pan from oven. Allow Brown Betty to cool for 15 minutes; serve with ice cream, if desired. Cover leftovers and refrigerate for up to three days.