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Apple Betty

Apple Betty is a classic American baked dessert with spiced, tender apples layered through a buttery breadcrumb topping. Bake until the top is deeply golden and crispy, then serve warm with vanilla ice cream or heavy cream.
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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
  

Breadcrumb topping
  • 4 cup fresh breadcrumbs from day-old bread
  • 0.5 cup unsalted butter, melted
Spiced apple filling
  • 6 apples, peeled and thinly sliced
  • 0.75 cup brown sugar, packed
  • 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
Serving
  • 1 Vanilla ice cream or heavy cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375F and grease a 9x13 baking dish to prevent sticking.
  2. Toss fresh breadcrumbs with melted unsalted butter until evenly coated, with no dry breadcrumb patches visible.
Make the apple mixture
  1. Mix apple slices with brown sugar, cinnamon, nutmeg, allspice, lemon juice, and lemon zest until the apple slices look glossy and evenly spiced.
Layer and bake
  1. Spread 1/3 of the buttered breadcrumbs in the bottom of the greased dish to form the first crisp base layer.
  2. Layer half the apple mixture over the breadcrumbs, then drizzle with 1/2 the apple cider or water so the apples start releasing juices.
  3. Repeat with another layer of breadcrumbs, then add the remaining apples and drizzle with the remaining apple cider or water for more moisture during baking.
  4. Finish with the final layer of breadcrumbs on top so the surface bakes into a golden crust.
  5. Bake 40-45 minutes at 375F until the top is deeply golden and crispy and the apples are tender.
Serve
  1. Serve warm with vanilla ice cream or heavy cream for a creamy contrast to the crunchy breadcrumb topping.

Notes

For the crispest top, don’t skip the even breadcrumb coating in butter, and keep the layers level so heat distributes uniformly. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until warmed through and the topping regains some crunch (about 10-15 minutes). Freezing is not recommended for the best breadcrumb texture. For a lighter option, use reduced-fat butter and swap heavy cream for vanilla ice cream made with lower-fat dairy.