Apple Brown Betty

Sweet baked apples topped with crisp buttered bread crumbs full of warm spices.

Prep Time 20

Cook Time 50

Total Time 1 10

Yields servings

Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x9-inch baking pan with cooking spray. Set aside.
Peel, core, and slice the apples. Then cut the slices into smaller pieces, about 2-inches long. Place apples in a large bowl with the sugar and lemon juice. Stir and set aside to let macerate — release juices.
Pulse bread in a food processor until fine crumbs. Melt the butter in a large bowl. Add the brown sugar, apple pie spice, and bread crumbs. Mix together until bread crumbs are evenly coated.
Layer half of the apples onto the bottom of the prepared pan. Top with half of the seasoned bread crumbs. Repeat with the rest of the apples and bread crumbs.
Bake, uncovered, at 375˚F for 50 to 55 minutes or until the apples are tender, and the top of the dessert is golden brown and crisp. Serve warm with a scoop of ice cream or dollop of whipped cream.

Most any apple, EXCEPT Red Delicious, will work for this recipe. I chose to use Fuji, but Gala or Pink Lady would also be great choices. Granny Smith will also work, but may need additional sugar to sweeten.
To substitute Apple Pie Spice use: 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp allspice.
You may layer the dessert with all of the apples on bottom and all of the crumbs on top, but you may want to add 1-2 teaspoons of cornstarch to the apple filling to help thicken the juices to a saucy texture during baking.
Cover and store any leftovers at room temperature up to 2-3 days or in the fridge for up to 5 days. Leftovers are best eaten warm by reheating in the microwave for 30 second increments until heated through, or crisped up in the oven at 350˚F for 10-15 minutes.