Apple Brown Betty
Fall is in full swing and I could not be more excited. This is, by far, my favorite time of year. I love the cool air, the Holiday family time and most of all– the baking!
Baking too much, all the time, is completely acceptable this time of year. My tendency to bake something for dessert almost everyday of the week is (for some reason) more understood between the middle of October to the end of December. I plan to take full advantage of these next two months and bake until my little fingers cannot bake anymore!
I will start my Fall baking with a dessert I have never made, or eaten, before. About 2 years ago my Grandma gave me a little wooden box chock full of old recipes that had been collected and used over the past 50 plus years. Obviously, I was ecstatic. I sat for hours and went through each card, re-categorizing and organizing the whole box. One of the recipes in this box is a very old recipe for Apple Brown Betty.
Not only had I never tried it before, I had never really even heard of it. I gathered from the ingredients that it is kind of like apple crisp. The original recipe calls for the use of bread crumbs, but I don’t really like to follow recipes word for word so I switched it up and substituted graham cracker crumbs. It was a good switch my friends, these things are DELICIOUS. Such a perfect Fall dessert and a great addition to any Thanksgiving dessert table.
What’s that? You have only one dessert at Thanksgiving? You mean, you don’t have a whole table of baked goods to choose from? Seriously, get on it. No Thanksgiving meal is complete without a few pies, some cookies, a bar or two and some kind of crisp or crumb!!
Let’s do this.
Preheat your oven to 375°
First, start by coring, peeling and slicing your apples. The original recipe calls for 6C or about 8 apples. I used 2 types of apples; Granny Smith and Honeycrisp. I ended up using 3 Granny Smith apples and 2 Honeycrips, however, when it came out of the oven I wished I had layered more apples in. Next time I will use all 8 apples. “There’s always room for one more….”
Next, grab your graham crackers and get to crumbin’ (I just made that word up. It’s gonna catch on…like fetch.) You need 2 cups of crumbs which is about 10 full sheets of grahams if you don’t already have boxed crumbs.
Apple Brown Betty is traditionally made in a 1 1/2 quart casserole dish. I wasn’t really feeling that so I broke tradition and just used an 8×8 glass dish. Lightly spray the dish and press 1/3 of the graham cracker mixture into the bottom in a crust like fashion.
Now you will grab 1/2 of your sliced apples and place them all over the crumbs. Layer them in there!
Now, mix up the remaining ingredients to create a glaze. Pour 1/2 of the glaze all over the apples.
Top the apples with 1/3 of the graham crumbs.
Take the remaining 1/2 of your apples and layer, layer, layer.
Drizzle the rest of the glaze all over the apples and top with the remaining 1/3 of the graham crumbs.
Cover with foil and place in the oven for 30 minutes. After 30 minutes, remove the foil and lower the oven temperature to 350°, then bake for an additional 30 minutes.
Slice and serve warm, preferably snuggling up to a large scoop of vanilla ice cream
Thanks for stopping by and don’t forget to print the recipe!!
- 2C graham cracker crumbs
- 1/4C salted butter, melted
- 6C cored (about 8 apples) sliced, cored and peeled apples (multiple tart varieties are your best options. Granny Smith, Braeburn, Gala, Pink Lady, Honeycrisp.)
- 1/4C sugar
- 1/4C brown sugar
- 1/2t nutmeg
- 1/2t cinnamon
- 1 1/2T lemon juice
- 1T grated lemon rind
- 1/2C water
- Preheat the oven to 375°
- Core, slice and peel 8 apples (6C). Set aside.
- Take about 10 sheets of graham crackers (or 2C of graham cracker crumbs) and crush into fine crumbs.
- Add melted butter to graham crackers crumbs and stir.
- Spray the bottom of an 8x8 dish or a 1 1/2 quart casserole. Press 1/3 of the crumbs into the bottom of the dish.
- Layer 1/2 of the apples on top of the crumbs.
- Mix up the remaining ingredients (sugar, brown sugar, nutmeg, cinnamon, lemon juice, lemon rind and water) and drizzle 1/2 of it all over the apples.
- Sprinkle another 1/3 of the crumbs all over the apples.
- Place the remaining apples all over the crumbs, covering every little inch!
- Drizzle remaining glaze all over the apples and top with the remaining crumbs.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and lower the oven temperature to 350°.
- Bake for another 30 minutes.
- Serve warm alongside a large scoop of vanilla ice cream and enjoy!