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Apple Betty

Apple Betty is a classic American baked dessert with spiced apples layered between buttery breadcrumbs and finished with a deeply golden, crispy top. The bake time creates tender fruit and a caramelized crust that slices cleanly from a 9x13 dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Breadcrumb topping and layers
  • 4 cup fresh breadcrumbs from day-old bread Use fresh crumbs made from day-old bread for the crispiest topping.
  • 0.5 cup unsalted butter Melted, for coating the crumbs and helping them caramelize.
Spiced apple filling
  • 6 large apples Peeled and thinly sliced so they become tender by the bake time.
  • 0.75 cup brown sugar Packed brown sugar for a deeper caramel flavor.
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 0.25 cup apple cider or water Drizzle between layers to keep apples juicy.
Serving
  • 1 vanilla ice cream or heavy cream Serve warm for the best contrast between hot apples and cold cream.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish so the layers release easily after baking.
Make the buttered breadcrumb topping
  1. Toss the fresh breadcrumbs with the melted unsalted butter until evenly coated and looks like moist, sandy crumbs with no dry spots.
Season the apple filling
  1. Mix the sliced apples with packed brown sugar, cinnamon, nutmeg, allspice, lemon juice, and lemon zest until the apples look glossy and evenly speckled.
Assemble the betty layers
  1. Spread 1/3 of the buttered breadcrumbs in the bottom of the greased dish to form a base that toasts and helps absorb juices.
  2. Layer half the apple mixture over the breadcrumbs and drizzle with half the apple cider or water so you see a thin liquid sheen between slices.
  3. Repeat with another layer of breadcrumbs, then add the remaining apples and drizzle with the remaining apple cider or water for a second moist layer.
  4. Finish with the final layer of breadcrumbs on top, covering the surface completely for a crisp, golden cap.
Bake and serve
  1. Bake for 40-45 minutes at 375F until the top is deeply golden and crispy and the apples are tender when pierced.
  2. Let the Apple Betty rest briefly, then serve warm with vanilla ice cream or heavy cream.

Notes

For the crispest topping, use truly day-old bread crumbs and spread the top layer evenly. Store covered in the refrigerator up to 3 days; reheat individual portions in a 350F oven until warmed through and the top re-crispens. Freeze baked leftovers up to 2 months (thaw overnight in the fridge, then reheat). For a dairy-free version, use a plant-based butter substitute in place of the unsalted butter.