Go Back

Apple Betty

Apple betty with a deeply golden, crispy buttered breadcrumb topping and tender spiced apple layers baked until caramelized. Built in a 9x13 dish for easy layering, with apples spiced using cinnamon, nutmeg, allspice, lemon, and a splash of cider for a juicy bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

breadcrumbs
  • 4 cup fresh breadcrumbs from day-old bread
butter
  • 0.5 cup unsalted butter, melted
apples
  • 6 large apples, peeled and thinly sliced
brown sugar
  • 0.75 cup brown sugar, packed
spices
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
lemon and cider
  • 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
 

Prep and layer
  1. Preheat oven to 375F and grease a 9x13 baking dish so the breadcrumb topping releases easily.
  2. Toss fresh breadcrumbs with melted unsalted butter until evenly coated, with every crumb looking glossy.
  3. Mix apple slices with brown sugar, cinnamon, nutmeg, allspice, lemon juice, lemon zest, and apple cider or water until the apples look evenly spiced and slightly wet.
  4. Spread 1/3 of the buttered breadcrumbs in the bottom of the dish to form the base layer.
  5. Layer half the apple mixture over the breadcrumbs and drizzle with half the cider so the first apple layer stays juicy while baking.
  6. Repeat with another layer of breadcrumbs, then add the remaining apples and drizzle with the remaining cider.
  7. Finish by adding the final layer of buttered breadcrumbs on top for a crisp, browned crust.
Bake and serve
  1. Bake at 375F for 40-45 minutes until the top is deeply golden and crispy and the apples are tender.
  2. Serve warm with vanilla ice cream or heavy cream so the contrast is creamy against the crisp breadcrumb crust.

Notes

For the crispiest top, don’t skip spreading the final breadcrumb layer evenly—press it down very lightly so it toasts instead of floating. Store leftovers covered in the refrigerator up to 4 days; reheat in a 325F oven until warmed through. Freezing isn’t recommended for best texture. For a lighter option, use reduced-fat butter and swap the serving cream with low-fat Greek yogurt.