National Apple Betty Day celebrates a thrifty American dessert

Monday, Oct. 5, is National Apple Betty Day, an occasion devoted to one of America’s less-famous apple desserts.

Also known as brown Betty, the dish is made by baking sliced or chopped apples with sweetened, buttered breadcrumbs. Unlike a cobbler, it has no biscuit topping, and unlike a crisp, its topping is not based on oats and flour. The breadcrumbs are traditionally layered throughout the fruit, where they absorb the apples’ juices while becoming crisp on top.

The dessert dates to at least the 19th century. One early printed reference appeared in an 1864 issue of the Yale Literary Magazine, although the identity of the person who first made it is unknown.

Whatever its precise beginnings, apple Betty reflects the resourcefulness of early American home cooking. It provided a way to use aging bread and seasonal fruit without making a pastry crust. Although apples are traditional, cooks can apply the same method to pears, peaches, berries and other fruit.

Serve apple Betty warm, either on its own or with vanilla ice cream, whipped cream or a splash of heavy cream.

Classic apple Betty

Makes: 6 to 8 servings

Prep time: 20 minutes

Bake time: 45 to 50 minutes

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Ingredients

• 6 cups peeled, cored and thinly sliced apples, about 5 to 6 medium apples
• 1 tablespoon lemon juice
• ⅓ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt, divided
• 2 cups coarse fresh breadcrumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• ⅓ cup apple cider or water
• Vanilla ice cream or whipped cream, for serving, optional

Directions

1. Heat the oven to 375 degrees. Lightly butter an 8-inch square baking dish or a similar 2-quart baking dish.
2. Place the apples in a large bowl. Add the lemon juice, brown sugar, cinnamon, nutmeg and ⅛ teaspoon salt. Toss until the apples are evenly coated.
3. In a separate bowl, combine the breadcrumbs, melted butter, granulated sugar, vanilla and remaining ⅛ teaspoon salt. Stir until the crumbs are evenly moistened.
4. Spread one-third of the breadcrumb mixture across the bottom of the prepared baking dish. Add half of the apples in an even layer. Repeat with another third of the crumbs and the remaining apples. Finish with the remaining crumbs.
5. Pour the apple cider around the sides of the dish. Cover tightly with foil and bake for 30 minutes.
6. Remove the foil and continue baking for 15 to 20 minutes, until the apples are tender and the top is golden brown. If the crumbs begin browning too quickly, loosely cover the dish with foil.
7. Let the apple Betty rest for 10 minutes before serving. Spoon it into bowls and top with vanilla ice cream or whipped cream, if desired.

Choosing apples

Firm apples that hold their shape during baking work best. Granny Smith, Braeburn, Pink Lady, Honeycrisp and Golden Delicious are all good options. Combining a tart variety with a sweeter apple gives the dessert a more balanced flavor.