Apple Betty

When early fall is brimming with apples, find your answer in an apple brown betty- a certified antique. This recipe made its first printed appearance in 1864 and has been popping up in recipe books ever since. With its deliciously rich and buttery breadcrumbs, perched atop golden and sweet apples, it’s easy to see why this recipe has held fast for over a century. Enjoy it piping hot with ice cream on top, or let it cool and enjoy your fruity treat plain. 

Ingredients:

4 apples

2 cups breadcrumbs

2 Tbsp butter (plus more for greasing)

1 Tbsp Butter

½ tsp lemon zest

½ tsp cinnamon

⅓ brown sugar

⅓ cup boiling water

Instructions:

Preheat your oven to 375°F. 

Prepare an 8 by 8 baking pan or a cast iron skillet by greasing it with butter. Set aside. 

Wash and core your apples. Slice them into about ¼ of an inch thickness. Set aside. 

Zest your lemon. Set it aside. 

For your breadcrumbs, you can use store bought or make your own from leftover bread. Grate it finely with a grater or pulse it a few times in a food processor.

Toss your breadcrumbs into a skillet with your butter and toast until all the butter is absorbed and the breadcrumbs are lightly browned. Set aside. For those using a cast iron skillet for their brown betty, put the breadcrumbs and butter into the cast iron and leave ⅓ of them at the bottom of your skillet. Set the other ⅔ aside. 

Put your apples on top of the breadcrumbs. Sprinkle your lemon juice, lemon zest, cinnamon, and sugar overtop of them. 

Cover everything with the remaining breadcrumbs. 

Pour your boiling water on top of everything, but carefully, so as not to disturb anything. 

Bake for 40 minutes. 

Allow to cool before serving, or enjoy it piping hot with ice cream on top.