Apple Brown Betty

Apple Brown Betty

I love fruit based desserts and I have mentioned it in my blog many times. Here is one such simple fruit based dessert – Apple Brown Betty. Interesting name huh? The name and the recipe are quiet interesting and the highlight is – this is super easy to prepare. Even though this recipe involves baking, there is no mixing, no accurate measuring etc. All you need to do is chop, layer, drizzle and bake.

Apple Brown Betty is one of the traditional American desserts. I wanted to try this recipe during fall but somehow missed it. When I saw cake challenge at Lina’s space I didn’t sign up first. After a week or so, she added few more desserts and brown betty was one among them. Without any second thought, I signed up and here I am with the post and the recipe. Luckily we get apples all around the year, so the season didn’t matter at all.  The judges for this month’s challenge are Suzanne and Jhuls

BrownBettyWithRedApples

Betty is a very common name right? What I read was, the origin of this recipe was around colonial times and chances are that it could be named after a person. The name, “Apple Brown Betty” seems to have first appeared in print in 1864, when an article in the Yale Literary Magazine listed it. (Referred from here) Here is another quora link behind the name reason.

Coming back to the recipe, you can use pears or berries instead of apples. But you all know how much I love apples so I went with apples of course. Traditionally they use Granny Smith for this recipe but the granny smith apples that I got was sour so I went with my safe bet – honey crisp and fuji.

BrownBettyTopAngle

I have posted quite a few apple recipes (Apple Thokku/pickle, Apple Rabadi, Apple Chips, Apple Sauce, Smoothies,Fruit custard) but never talked about the apple varieties in detail. The apples that I purchase from the farmers market or a grocery store is a cross between any one variety and regular red apples. We usually buy Gala, Fuji, Honey Crisp or Granny Smith. Gala and Fuji have somewhat similar texture and honey crisp as the name suggest it’s very crunchy and sweet. Granny smith is also crunchy but at times it could be sour too. I am yet to explore other varieties. You can find the details about other varieties here. I always ensure that the apple skin doesn’t have that wax coat. If you scrub the skin with knife, you can see if there is any wax. IMO it’s better to remove the skin if the wax is present.

  BrownBetty1
  As I mentioned this is a super simple recipe. All you need is some bread, sugar, syrup and of course apples. The other ingredient depends based on your taste preference. I got the base recipe from Ree Drummond, the pioneer women show from Food Network but modified and added other ingredients to give a “fall” taste. I included multi grain bread and also used old-fashioned dark syrup to retain the moisture. To add more flavor I included orange zest and also All Spice mix. If you don’t have All Spice, replace it with cinnamon powder or nutmeg powder. (Please refer to notes section below)

BrownBettyWithCreamBrownBettyCloseUp

Ingredients:

  • Apples – 2 (I used 1 fuji and 1 honey crisp)
  • Bread – 5 slices (I used Multi grain bread)
  • Old fashioned syrup – 1/4 cup
  • Cane Sugar / Brown Sugar – 1/4 cup
  • Water – 3 tbsps
  • Butter – 1 tbsp
  • All Spice Powder – 1 tsp
  • Orange Zest – 1 tsp

Steps:

  • Pre heat the oven to 350 degree F.
  • Peel the apple skin and chop into thin slices.
  • Remove the bread corners and chop them roughly.

ChoppedApplesAndBread

  • Melt the butter and grease the pan in which you are going to bake the brown betty.
  • First spread the bread slices and then the apple slices.
  • Drizzle 2 tbsps of sugar on top. This is the first layer. Here is mine.

Layering

  • Now again layer the bread and apple and drizzle the sugar. I got two layers and drizzled all the remaining sugar on top.
  • Preparing the syrup:
  • Mix the old-fashioned syrup, all spice powder and orange zest.
  • Drizzle this syrup on top and also add the 3 tbsps of water.

SyrupMixBeforeBaking

  • Cover this aluminum foil and poke few holes.

CoverAndBake

  • Bake this for 45 minutes.
After45mts

After 45 mts

  • Then remove the cover and bake for another 15 minutes or until the apple and bread browns up.

BrownBetty

That’s it. Apple Brown Betty is ready. Serve with syrup or honey or with whipping cream.

AppleBrownBetty

Notes:

  • You can use any apples you have. Also you can replace apples with pear or berries.
  • As I used dark old-fashioned syrup, I went with light brown sugar. If you don’t have syrup in your hand, increase the sugar quantity and add additional 3 tbsps of water for the moisture.
  • All spice powder can be replaced with ground nutmeg and ground cinnamon or just with ground cinnamon alone. 
  • Lemon / Lime / Orange zest can be used and also you can use about 2 tbsps of juice also.
Apple Brown Betty
A layered dessert prepared with apples, bread, sugar and syrup with the hint of citrus zest and cinnamon.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. Apples - 2 (I used 1 fuji and 1 honey crisp)
  2. Bread - 5 slices (I used Multigrain bread)
  3. Old fashioned syrup - 1/4 cup
  4. Cane Sugar / Brown Sugar - 1/4 cup
  5. Water - 3 tbsps
  6. Butter - 1 tbsp
  7. All Spice Powder - 1 tsp
  8. Orange Zest - 1 tsp
Instructions
  1. Pre heat the oven to 350 degree F.
  2. Peel the apple skin and chop into thin slices.
  3. Remove the bread corners and chop them roughly.
  4. Melt the butter and grease the pan in which you are going to bake the brown betty.
  5. First spread the bread slices and then the apple slices.
  6. Drizzle 2 tbsps of sugar on top. This is the first layer. Here is mine.
  7. Now again layer the bread and apple and drizzle the sugar. I got two layers and drizzled all the remaining sugar on top.
Preparing the syrup
  1. Mix the old fashioned syrup, all spice powder and orange zest.
  2. Drizzle this syrup on top and also add the 3 tbsps of water.
  3. Cover this aluminum foil and poke few holes.
  4. Bake this for 45 minutes.
  5. Then remove the cover and bake for another 15 minutes or until the apple and bread browns up.
  6. That’s it. Apple Brown Betty is ready. Serve with syrup or honey or with whipping cream.
Notes
  1. You can use any apples you have. Also you can replace apples with pear or berries.
  2. As I used dark old fashioned syrup, I went with light brown sugar. If you don’t have syrup in your hand, increase the sugar quantity and add additional 3 tbsps of water for the moisture.
  3. All spice powder can be replaced with ground nutmeg and ground cinnamon or just with ground cinnamon alone.
  4. Lemon / Lime / Orange zest can be used and also you can use about 2 tbsps of juice also.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

29 thoughts on “Apple Brown Betty

  1. This sounds so moist and delicious–sort an apple crumble/bread pudding cross! How thoughtful to choose multigrain bread for the “fall” taste. It’s perfect for fall or for winter or for any chilly day!

  2. I have never tried using apples in anything, but I always find dessert with apples very mouth-watering. This looks absolutely perfect. Thanks for participating in the challenge. :) I hope to see you next time. x

  3. Very nice Sri :) More like apple crumble but easier than that! Will try this out soon. By the way, I love Fuji apples out of everything that is available in our markets :) Even I am not too fond of Granny Smith except for baking.

    • Thanks a lot GB. The crumble and cobbler uses flour and oats but this one uses bread and that makes it super easy. I am glad picked this one. With my allergies and flu this kind of worked out easily. I love fuji too. Fuji and gala are great in smoothies and for cooking. For snacking somehow I got used to honey crisp. I wanted to try the golden or the yellow ones next.

    • Awwww.. Your comment has made my day Aruna.. Thanks a lot. And you know what, I can say the same to you too. I need to check you blog for North Eastern cuisines.

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