This delicious Apple Brown Betty recipe brings crisp, sweet apples with a touch of lemon together with layers of sweet cinnamon nutmeg crumbs. Top it with all-natural vanilla ice cream or warm caramel sauce to make it the ultimate comfort food dessert.
In my opinion, apples make the world a better place. Gone are the days when your choices were Granny Smith or Red Delicious. I have not touched a Red Delicious apple since I was a kid. They are just a little too mealy for me. When I bite down, I want to hear a good crisp break. So give me a Honeycrisp, Braeburn, Jazz, or Pink Lady, and I will love and appreciate every single bite.
Unlike the apple crisp, an Apple Brown Betty does not have any oats in the topping. So for all of you who don’t like oats, this is your recipe.
How do you make Apple Brown Betty?
The first thing you need to do is peel, core, and slice the apples. But not too thin because you don’t want them to get mushy when you bake them. After you cut them, toss them with a little lemon juice in a bowl and place half of the apples in the bottom of a 9-inch pie plate or 8 or 9-inch casserole dish.
Now in a food processor, combine your flour, brown sugar, sugar, ground cinnamon, ground nutmeg, ground cloves, and salt. Pulse a couple of times to combine. Now, drop in the butter one tablespoon at a time, pulsing once or twice between each tablespoon. Pulse until coarse crumbs form. Once the mixture is combined, crumble half of it over the apple slices. Then, top with the remaining apples and the rest of the crumb mixture. Bake for about 40-45 minutes or until very lightly browned. This recipe is especially delicious, served warm with vanilla ice cream or fresh whipped cream.
What are the best apples for Apple Brown Betty?
My go-to apples for this recipe are crisp tart apples like Honeycrisp or Granny Smith apples. Other good choices are Braeburn or Pink Lady (also known as Cripps Pink). You can also do a mixture of any or all of these for more texture and flavor. When you cut your apples, slice them at least a quarter inch thick to help keep a little bit of firmness through the baking process. If you really like them crispy, cut them into small cubes.
Tips for making the best Apple Brown Betty
- Pick apples that are ideal for baking, like Honeycrisp, Braeburn, Granny Smith, or Pink Lady.
- Don’t slice your apples too thin because this recipe is best when the apples still have some firmness to them.
- For ease in cleaning, grease your baking dish.
- Don’t skip the lemon juice. It helps keep the apples fresh while you are getting the rest of the recipe ready and adds a delectable, zippy flavor to the final outcome.
- Always preheat your oven and load this dish as close to the center as possible.
- For best results, do not overbake this recipe.
- This recipe, like apple pie, is best served warm yet still very delicious cold.
- Please store leftovers in an airtight container in the refrigerator.
Other apple recipes you will love!
Apple Brown Betty
Ingredients
- 5 Honeycrisp Apples peeled cored and chunked or sliced see notes
- 1 lemon juiced about 2 tablespoons
- 3/4 cup all purpose flour
- 2/3 cup brown sugar
- 1/3 cup sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup butter cold
Instructions
- Preheat oven to 350 degrees. Spray the bottom of a 9-inch casserole dish with nonstick baking spray.
- Toss apples with lemon juice and place half of them in the bottom of a 9-inch casserole dish or 9-inch pie dish.
- In a food processor, combine your flour, brown sugar, sugar, ground cinnamon, ground nutmeg, ground cloves, and salt; pulse several times to combine. Drop in butter 1 tablespoon at a time pulsing between each tablespoon or until butter is fully incorporated and coarse crumbs form.
- Sprinkle half the crumbs over the apples. Top with remaining apple slices and the rest of the crumb mixture. Bake for 40-45 minutes or until very lightly browned. Serve warm.
Notes
- Pick apples that are ideal for baking, like Honeycrisp, Braeburn, Granny Smiths, or Pink Lady.
- Don't slice your apples too thin because this recipe is best when the apple still have some firmness to them.
- For ease in cleaning, grease your baking dish.
- Don't skip the lemon juice. It helps keep the apples fresh while you are getting the rest of the recipe ready and adds a noticeable delectable zippy flavor to the final outcome.
- Always preheat your oven and load this dish as close to the center as possible.
- For best results, do not overbake this recipe. The top should be very lightly browned, and the apples still be slightly crisp.
- This recipe, like apple pie, is best served warm yet still very delicious cold.
- Please store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Phyllis Davis-Kill
So happy to find this my grandma made this for me while growing up with her! Then after she passed in 1957 I lost the recipe! Going to make it for my husband tomorrow! It was always my favorite dessert! I am 85 now and can’t wait till tomorrow! Thank you so much!!!
Beth Pierce
The pleasure is all mine, Phyllis! I hope you and your husband enjoy it!
Ashley
Im so looking forward to making this recipe for a party this weekend! I’m curious if you’ve tried making it in a 9×13 pan and if so should I double the recipe and bake for the same amount of time? Thanks!
Beth Pierce
Yes I just made it this past weekend in a 9×13. I double it and baked it for about 45 minutes. Enjoy!
Jo Hawkins
Trying out this recipe for the first time. I lost my old recipe and didn’t want to use oats or bread crumbs. Substituted orange juice for lemon juice. We’ll see!
Beth Pierce
Interesting! I hope you enjoy it!
Kapri
Excellent!! I made this for guests with homemade ice cream & it was incredible. I can’t praise it enough. I will 1000% be making it again. My husband raved.
Beth Pierce
That is awesome! I am so happy that you loved it!
Alice
I adored your recipe and have a bag of honey crisp apples in the kitchen just waiting to become Apple Brown Betty! I was going to make a cobbler, but this name came into my mind (possibly whispered from heaven!) My mother was always very inventive and artistic in everything she put her mind or hand to. We would always go
To the Cider Mill and get cider and loads of apples, 🍎 just lovely. She would wash and core the apples, put cinnamon and butter inside along with some raisins, into a small baking pan with a half inch or less of cider. Bake for 30-40 minutes and serve with a good vanilla ice cream. Scrumptiliumptious! 🥰
Beth Pierce
What a wonderful memory you have with your mother. Thank you for sharing that. That sounds absolutely delicious. I am so glad that you liked the apple brown Betty!
Carol
I have to make this on a Friday at home to be shared at a family get together onSaturday after dinner. Could individual servings be warmed up in the microwave for 30 seconds or so? Thanks!
Beth Pierce
Yes they sure can. Enjoy your get-together!
Jupiter
Such a delicious and easy recipe. My Mom used to make this and I loved it. Brings back great memories. Perfect for fall.
Mary
I have never actually had this dessert before. Sounds delicious, and perfect for fall when we end up with far too many apples in our house – I never know what to do with them all.
Mitzi Baker
Mary, I made your recipe for Christmas 2023, and I’m making it tonight in January of 2024, just a few days after my birthday. I absolutely love it! It was a big hit with family as well! 😊
Beth Pierce
Happy belated birthday! I love apple brown betty too!