How to Make an Easy Apple Brown Betty

This is the easiest apple dessert I can think of.

I remember way back in elementary school, we despised apple betty.  Maybe my memory is off or maybe it was just a kids’ thing but as I recall, it wasn’t much more than apples, cinnamon, and soggy bread crumbs.  At least the cool kids didn’t eat their apple betty.
I appreciate apple betty now.  It’s simple to make and really good.  I cook the apples, sweetened and coated with really good cinnamon, until they are just crisp-tender. The crust is crunchy and buttery.  Put a scoop of ice cream on warm apple betty or maybe some caramel or cinnamon whipped cream, and you’ll have delightful dessert that is guest worthy without a lot of work.  And if you have a crowd to feed, a betty is perfect.  Just use multiples of the recipe below.

Easy Apple Brown Betty Recipe

This is an update on the classic brown betty recipe with a topping over a simple apple filling.    We think this is the best of the classic apple betty recipes.

I love Vietnamese cinnamon with my apples but you can use cassia if you prefer.  There is a lot of cinnamon in this recipe so make sure it is good.  Don’t skimp on your cinnamon.

For the filling

6 medium Granny Smith or other tart apples
1 tablespoon lemon juice
1/4 cup butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon, Vietnamese or cassia cinnamon
1 tablespoon all-purpose flour

For the topping

3 cups panko bread crumbs
1/3 cup brown sugar
1/3 cup butter, melted
1/2 teaspoon cinnamon, Vietnamese or cassia cinnamon

Directions

Preheat the oven to 350 degrees

  1. For the filling, peel and slice the apples so that they are 1/4 to 3/8-inches thick.  Toss the slices with the lemon juice and melted butter.
  2. Stir the apple slices with the sugar, cinnamon, and flour until evenly distributed.  Spread the coated apples in a 9×9-inch ungreased baking pan.
  3. For the topping, toss the bread crumbs with the cinnamon and the second measure of brown sugar.  Drizzle the melted butter over the crumbs and toss again.  Spread the topping over the fruit to cover.  Cover the top of the pan with aluminum foil.
  4. Bake for 20 minutes or until the apples are tender when poked with a skewer or toothpick.  Remove the foil and bake for an additional 15 minutes at 350 degrees to make the topping crunchy.

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