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Apple Betty

Apple betty with spiced, tender apple layers baked under a deeply golden, crispy breadcrumb topping. Easy to assemble in a 9x13 dish, then bake until the crust is crisp and the apples are soft.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple Betty base and topping
  • 4 cup fresh breadcrumbs from day-old bread Use day-old bread ground into crumbs for best crisping.
  • 0.5 cup unsalted butter Melt to coat the breadcrumb topping evenly.
  • 6 apples Peel and slice thin so they bake tender.
  • 0.75 cup brown sugar Pack the sugar for a caramelized flavor.
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 0.25 cup apple cider or water Use either for steam and moisture between layers.
  • 1 vanilla ice cream or heavy cream for serving Serve warm for a classic pairing.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Toss the fresh breadcrumbs with the melted unsalted butter until the crumbs look evenly coated.
  3. Mix the apple slices with the brown sugar, cinnamon, nutmeg, allspice, lemon juice, and lemon zest until the apples are well coated.
Layer and bake
  1. Spread 1/3 of the buttered breadcrumbs in the bottom of the prepared dish.
  2. Layer half of the apple mixture over the breadcrumbs and drizzle with 1/2 of the apple cider or water.
  3. Repeat with another layer of breadcrumbs, then the remaining apples, then drizzle with the remaining apple cider or water.
  4. Finish by adding the final layer of breadcrumbs on top, covering the apples as evenly as possible.
  5. Bake for 40-45 minutes at 375°F, until the top is deeply golden and crispy and the apples are tender, then let it rest briefly in the dish before serving.
Serve
  1. Serve warm with vanilla ice cream or heavy cream.

Notes

Pro tip: slice the apples thin for tender layers that bake through in the same window as the crisp topping. Store leftovers covered in the refrigerator for up to 3 days and reheat in a 350°F oven until warmed; freezing is not recommended because the breadcrumb topping can soften. For a lighter swap, use reduced-fat butter and serve with low-fat vanilla yogurt instead of heavy cream (ice cream still works for the classic dessert texture).