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This apple brown betty is absolutely divine! Picture layers of tender apples and caramelized bread cubes baked together into one warm, gooey dessert. Topped with a golden, crumbly streusel, it’s easy to make and the flavors are heard to beat!
Cozying into fall? A close relative of apple crisp and apple cobbler, this apple brown betty is the warm, comforting dessert you’ve been looking for. SO easy to make with just a few basic ingredients, this twist on a classic recipe transforms humble pantry staples into a decadent, totally addictive treat. As the apples bake, their natural juices mingle with the brown sugar and butter, creating a gooey, caramel-like sauce that’s utterly irresistible. The apples are layered with bread cubes that soften as they soak up all of those caramelized juices. And the buttery streusel on top!? It adds the perfect crisp finish (with just a hint of cinnamon).
This glorious dessert is simple enough to throw together at the last minute, yet elegant enough to impress at any gathering. Plus, it’s a great way to repurpose leftover bread. Ready, set, bake!
This Apple Brown Betty Brings the Warm, Buttery Magic
This apple brown betty hits all the right notes for fall. Here’s why you’ve got to make it asap:
- Wildly easy to make. With just a few basic ingredients and minimal effort, this dessert comes together in no time. All you have to do is layer together apples, brown sugar, bread cubes, and some melted butter, top it all with an easy streusel, and then pop it in the oven.
- Spectacular caramelized flavor. As the apples bake, their natural juices combine with the light brown sugar (and butter) to create a rich, caramelized sweetness that’s totally irresistible. With the buttery, cinnamon-spiked streusel on top, it’s the perfect cozy, comforting treat.
- Wonderfully versatile. This recipe is endlessly adaptable! Swap apples for pears, peaches, or berries, or use whatever bread you have on hand, and don’t be afraid to add a mix-in or two! Check out the “Variation Ideas” below for more inspiration!
What Is a Brown Betty?
A brown betty is a traditional American dessert that dates back to colonial times. Its cousins include crisps, cobblers, and crumbles, and these four desserts are often confused. So, allow me to clarify.
Crisps typically have a crunchy oat-based topping, cobblers feature a biscuit or batter topping instead of crumbs, and crumbles are similar to crisps but usually skip the oats for a finer, streusel-like topping. A brown betty does none of that. Instead, it features layers of fruit (usually apples) and sweetened crumbs (often buttery bread or cracker crumbs) baked together for a rich, homestyle flavor and texture.
Why This One Is a Little Different
More traditional apple brown betties typically use three layers of breadcrumbs, with a layer on top instead of a streusel. I found this method often leaves the top dry and unappealing, though. I decided to take a risk and distribute the bread cubes (not crumbs) throughout two layers and finish it with a streusel topping. This approach creates a more visually appealing dessert with a more flavorful, moist topping.
Recipe Ingredients
You might already have everything you need for this brown betty in your kitchen! Here’s a checklist for you (you’ll find precise measurements in the recipe card below):
Apple filling
- Apples – I often use just Granny Smiths here, but you could use a mix of Granny Smiths and another apple, like Honeycrisps.
- Cubed bread – You can use any type of bread for this recipe, but I find that white bread (especially French bread) offers the best flavor. Its neutral taste allows the caramelized sweetness of the apples and sugar to shine, more than it would with wheat or other flavored breads.
- Light brown sugar – Make sure to pack it into the measuring cup to get the proper amount. You can use dark brown sugar if you prefer a deeper, more molasses-y flavor.
- Unsalted butter (melted) – While you can use salted butter, I think it’s a little much for this recipe. So, stick to unsalted if you can.
- Water – For a little added moisture.
Streusel
- All-purpose flour – You can use a quality 1:1 gluten-free flour instead if you prefer.
- Light brown sugar – Again, make sure to pack it into the measuring cup for the proper measurement. Dark brown sugar will also work.
- Ground cinnamon – If you’d like to add a pinch of nutmeg as well, you can.
- Salt – Just a smidge to break up the sweetness of the dessert.
- Unsalted butter (melted) – You can use salted butter, but if you do, I would leave out the added salt in the streusel.
How to Make an Apple Brown Betty
Ready to get baking? Here’s a quick overview of how to make this stellar dessert. Be sure to scroll to the recipe card below for more detailed instructions.
- Prep the apples. Peel and slice the apples into 1/4-inch wedges.
- Preheat. Preheat the oven to 375°F.
- Assemble. Add half of the cubed bread to a 9-inch square pan, followed by half of the brown sugar and then half of the apple slices. Repeat the layers with the remaining bread, brown sugar, and apple slices. Pour the water and melted butter over it all.
- Bake. Cover loosely with foil and bake for 45-50 minutes. Remove the foil and bake for 5-10 minutes.
- Serve. Serve warm with vanilla ice cream, whipped cream, and/or salted caramel sauce.
Tips for Success
As simple as this apple brown betty is, I do have some pointers that’ll set you up for success. Here they are:
- Thin, even slices. Slice the apples to about ¼ inch thickness. If they’re too thick, they won’t cook through properly. Also, aim for even-sized pieces to ensure even baking.
- A note on bread cubes. Slice your bread into 1-inch cubes. Any bigger and they make the dessert a little awkward to eat. If they are smaller, they tend to get a little too soggy.
- Hold to the measurements. If you use more (or fewer) apples, there will be more or less juice released during baking, which can affect the thickness of the filling. The same applies to the bread, butter, and sugar. So stick to the recipe!
- Even distribution. When layering the bread, apples, and brown sugar, spread each component out evenly. Otherwise, you’ll end up with some portions that are too sweet (or not sweet enough) and some portions that have too many (or too few) pieces of apple and/or bread.
- Bake until tender. The streusel should need about 45-50 minutes in the oven (covered) plus an additional 5-10 minutes uncovered. That said, no two ovens seem to bake the same. So, check on the apples. You will know your brown betty is done when the apples are tender and the filling is bubbly.
Variation Ideas
Feel free to get creative with this recipe! Here are some fun ways to make it your own:
- Try a different fruit. Whether it’s peaches, berries, pears, or [insert your favorite fruit here], feel free to experiment. Keep in mind that some fruits are juicier than others, which can impact the thickness of the filling.
- Use a fun bread. I do like the way the white bread in this recipe lets the flavor of the caramelized apple shine through. That said, you can certainly change it up. One of the great things about this recipe is being able to use up stale bread, so try it with what you have on hand.
- Intriguing mix-ins. Want a little extra crunch? Layer in some toasted pecans or walnuts! You could try chocolate (or white chocolate) chips, too! Or raisins!
How to Store and Reheat Extras
- Refrigerator. Once the brown betty has cooled to room temperature, wrap the baking dish tightly in plastic wrap or transfer it all to an airtight container. You can store it in the fridge for up to 4 days.
- Freezer. I don’t recommend freezing this dessert. It’ll likely end up much softer after thawing and could be mushy. It’s not hard to make, so fresh is the better experience.
- To reheat. Unwrap the original baking dish (or transfer the leftovers to a baking dish if applicable) and cover with aluminum foil. Bake at 350°F for 10 or so minutes until warm. You can also microwave individual portions in 30-second intervals until heated through.
More Must Try Apple Desserts
With fall in the air, apple desserts are on everyone’s mind. Here are a few of my favorites to get you through the season:
Recipe
Apple Brown Betty
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Yield: 6-8
Category: Desserts
Method: Baking
Cuisine: American
Description
This streusel-topped apple brown betty is divine! Juicy apples are baked with brown sugar and butter, creating a luscious, caramelized filling that seeps into soft, tender bread cubes. It’s so good!
Ingredients
Filling
- 3–4 large apples (see notes)
- 6 cups (198g) cubed bread (see notes)
- 1 1/2 cups (337g) packed light brown sugar
- 3/4 cup (168g) unsalted butter, melted
- 1/4 cup (60ml) water
Streusel topping
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (112g) packed light brown sugar
- 3/4 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup (56g) unsalted butter, melted
Instructions
- Peel the apples and slice them into 1/4-inch thick wedges. If they are too thick, they won’t cook through properly. You’ll need 4 ½ cups (bout 475 grams) of sliced apple, which should be 3-4 large apples.
- Preheat oven to 375°F. Grab a 9-inch square pan and add about half of the cubed bread evenly to the bottom of the pan. Sprinkle half of the brown sugar evenly over the bread. Top with half of the apple slices. Repeat the layers with the remaining bread, brown sugar and apple slices.
- Pour the water and melted butter evenly over the top of the apples, then set aside.
- Add the flour, brown sugar, cinnamon and salt for the streusel to a medium size bowl and stir to combine. Add the melted butter and stir together until well combined and crumbly.
- Sprinkle the streusel mixture evenly over the top of the apples. Pan will be very full.
- Cover loosely with foil and bake for about 45-50 minutes. Remove the foil and bake 5-10 more minutes, until the apples are tender and the filling is bubbly.
- Serve warm with ice cream, whipped cream, or even caramel sauce. Store leftovers well covered in the refrigerator. Best if eaten within 3-4 days.
Notes
- Apples – I recommend using either just Granny Smith, or a mix of Granny Smith and another apple, like Honeycrisp. You’ll need 4 ½ cups (bout 475 grams) of sliced apple, which should be 3-4 large apples. Slice them about ¼ inch thick. If they are too thick, they won’t cook through properly.
- Bread – The bread should be cubed into about 1-inch cubes. You can use any bread, but I find the flavor of a white bread (I used 160 grams of French bread – other breads may weigh more or less) to be better than wheat or another brown or flavored bread. The caramelized flavor comes through better.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 62.1 g
- Sodium: 474.8 mg
- Fat: 24.4 g
- Carbohydrates: 87.3 g
- Protein: 4.4 g
- Cholesterol: 61 mg