All Recipes

Apple Brown Betty

1 Hr, 30 Mins


Martin’s Potatobred Stuffing (about 4 ounces total)

4 Tablespoons (1/2 stick) Unsalted Butter, melted

2 1/2 Pounds Gala Apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices

2 Tablespoons Freshly Squeezed Lemon Juice

1/3 Cup Packed Light- or Dark-Brown Sugar

1/2 Teaspoon Ground Cinnamon, plus more for serving (optional)

1/4 Teaspoon Ground Nutmeg

Vanilla Ice Cream, for serving (optional)

Serves: 6


Step 1

Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.

Step 2

Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.

Step 3

Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.