Apple Brown Betty

An Apple Brown Betty is an incredibly easy fall dessert recipe that transforms day old bread into a lightly sweet and spiced treat, simple enough for every day but tasty enough for a Holiday table. 

What is an apple brown Betty?

The Apple Brown Betty is a dessert that dates back to colonial America. The name “brown Betty” first appeared in print in 1864. It is simple and rustic dish made with bread crumbs, spices, and sweet apples.

According to Wikipedia, it was one of the favorite desserts in the White House during Ronald Reagan’s term.

An Apple brown Betty is similar in concept to an apple cobbler or an apple crisp. However, what sets an Apple Brown Betty apart is that rather than fruit topped with a streusel crisp or biscuit-like cobbler topping, fruit and bread crumbs/cubes are layered together. This creates a more dense and hearty dessert, slightly reminiscent of a bread pudding (without the custard mixture).

Serving an easy apple brown Betty

Apple brown Betty is traditionally served with a cream-based sauce, like whipped cream or ice cream. The cream mingles with the crumbly bread and apple mixture, creating a wonderfully creamy and sweet fall dessert.

When you’re busy planning for Holiday meals, an apple brown Betty is a wonderfully easy dessert to throw together. And, if you love apple pie, an apple brown Betty, packs all the flavor of an apple pie without the hassle of messing with pie crust. That’s a win when you’re short on time!

Apple brown Betty: the perfect make-ahead recipe

In addition to being so easy to make, this dessert is even more perfect dessert for busy days because it can be made ahead and refrigerated overnight.

You can either served cold from the fridge, let it set out for a few hours to come to room temperature, or warm it back up in a low oven.

Print Recipe Pin Recipe

4.13 from 8 votes

Apple Brown Betty

An incredibly easy fall dessert recipe that transforms day old bread into a lightly sweet and spiced treat. Simple enough for every day but tasty enough for a Holiday table.

Yield: 1 (8x8) pan (Double the recipe to fill a 9x13 pan.)

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Servings: 6 - 8 people

Author: Sarah | Curious Cuisiniere

Ingredients

• 8 c bread slices torn (challah or brioche for a lighter dessert, whole wheat bread for a heartier dish)
• 1 lb Gala apples, peeled, cored and diced
• 1 lb Golden Delicious or Cortland apples, peeled, cored and diced
• 1 orange, juiced (roughly 1/4 c)
• ½ c brown sugar
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ c water
• 1 Tbsp salted butter, cut into slices

Instructions

• Preheat oven to 375⁰F. Grease an 8x8 baking dish.
• Crumble the bread by hand into coarse crumbs and place in a large bowl. Set aside.
• In a separate bowl, toss the peeled and diced apples with the orange juice, brown sugar, cinnamon and nutmeg.
• Place about 1/3 of the bread crumbs mixture in the baking dish, sprinkle with half of the apple mixture. Repeat with another layer of bread crumbs and then apples, finishing off with a layer of the bread crumbs.
• Sprinkle ½ cup of water over the dish.
• Dot the top with thin slices of butter.
• Cover the dish with aluminum foil and bake for 45 minutes, until the apples are tender. Remove the foil and bake for an additional 10 minutes, until the top is lightly browned.
• Serve warm with ice cream or fresh whipped cream, if desired.

Notes

To Make Ahead: Make the Brown Betty as directed and bake for the initial 45 minutes, covered. Remove the dish from the oven, uncover, and let cool. Refrigerate the dessert overnight.

Remove the dessert from the refrigerator 2 hours before you will be serving it, for it to come to room temperature. If desired, warm the dessert before serving by baking at 375⁰F, covered for 10 minutes and uncovered for 10 minutes.

Easy Holiday entertaining recipes from some of our favorite bloggers:

Beverages

• European-Style Hot Chocolate by Cosmopolitan Cornbread
• Pomegranate Sangria by The Redhead Baker
• Spiced Hot Milk Brandy by Nosh My Way

Appetizers

• Hot Crab Dip by Serena Bakes Simply From Scratch
• Shrimp Puffs by Cindy’s Recipes and Writings
• Smoked Salmon Dip by Palatable Pastime
• Tuscan White Bean and Sausage Dip by The Complete Savorist

Main and Side Dishes

• Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table

Desserts and Baked Goods

• Apple Panna Cotta by Caroline’s Cooking

Sarah - Curious Cuisiniere

Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/