Best Apple Brown Betty Recipes

GRANDMA'S APPLE BROWN BETTY

Steps:

• Pre-heat oven to 350 degrees.
• Arrange slices in the bottom of a lightly greased 12x9 pan.
• Sprinkle with cinnamon.
• Mix flour and brown sugar.
• Cut in butter until crumbly and set aside.
• Syrup: Combine ingredients and stir well.
• Drizzle half of mixture over apples.
• Cover with flour mix.
• Pour remaining syrup over top.
• Bake at 350 for one hour.

APPLE BROWN BETTY

Steps:

• Heat oven to 350°F. Lightly spray 2-quart casserole with cooking spray.
• In medium bowl, stir together bread crumbs and melted butter. In small bowl, mix brown sugar and cinnamon.
• Place half of the apple slices in casserole; sprinkle with half of the brown sugar mixture and half of the bread crumb mixture. Repeat layers. Pour cider over top.
• Bake 45 to 55 minutes or until apples are tender and topping is browned. Serve warm.

APPLE BROWN BETTY

Steps:

• Preheat the oven to 375 degrees F. Generously butter a 9-by-13-inch rectangular baking dish.
• Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar and half the butter. Repeat with another layer of bread, apples, brown sugar and butter. End by sprinkling 1/2 cup water all over the surface, a spoonful at a time.
• Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown.

APPLE BROWN BETTY

Steps:

• Tear toast into bite-sized pieces; place in a greased 1-1/2-qt. casserole. Top with apples. Combine sugars and cinnamon; sprinkle over apples. Drizzle with butter. , Cover and bake at 350° for 1 hour, stirring after 30 minutes. Serve warm with cream.

APPLE BROWN BETTY

Steps:

• Preheat the oven to 350 degrees F.
• Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate.
• Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned.
• Excellent source of: Fiber and Manganese
• Good source of: Vitamin C

EMI'S APPLE BROWN BETTY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread apple pie filling in the bottom of a 9x13-inch baking pan. Sprinkle sugar and cinnamon on top.
• Mix flour, brown sugar, margarine, and baking powder in a large bowl to make a soft dough. Spoon dough over apple filling.
• Bake in the preheated oven until crust is golden, about 1 hour. Let cool for 15 minutes before cutting.

CINNAMON-APPLE BROWN BETTY

Steps:

• In a large bowl, toss apples with lemon juice. In a small bowl, mix brown sugar, cinnamon and nutmeg; add to apple mixture and toss to coat. In a large bowl, drizzle butter over bread cubes; toss to coat., Place 2 cups bread cubes in a greased 3- or 4-qt. slow cooker. Layer with half of the apple mixture and 2 cups bread cubes. Repeat layers. Cook, covered, on low 2-3 hours or until apples are tender. Stir before serving. If desired, top with whipped cream.

APPLE-BERRY BROWN BETTY

Steps:

• Preheat the oven to 350 degrees F. Butter a 1 1/2-quart baking dish. Toss the apples, blackberries, granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, the lemon zest and juice, flour and 4 tablespoons melted butter in a large bowl.
• In another bowl, combine the cones, brown sugar, the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the almonds, salt and the remaining 4 tablespoons melted butter.
• Pour half of the apple-berry mixture into the prepared baking dish. Scatter half of the cone mixture on top. Spread the remaining apple-berry mixture on top, then sprinkle with the remaining cone mixture. Bake until the apples are soft and the topping is golden brown, 40 to 45 minutes. Transfer the dish to a rack and let sit 10 minutes before serving. Top with ice cream or whipped cream, if desired.

EASY APPLE BROWN BETTY

Steps:

• Preheat oven to 350 degrees F.
• Butter 1 1 1/2 quart baking dish (also need a lid).
• Toss crumbs and butter togetehr.
• Spread 1/3 of this mixture into baking dish.
• Toss apples, sugar and spice (+lemon) together in a separate bowl.
• Spread 1/2 the apple mixture over crumb layer.
• Repeat until layers end with crumb mixture.
• Add 1/3 cup hot water.
• Cover tightly and cook for 25 minutes.
• Uncover and bake for 20 minutes more.
• Serve warm with heavy cream.

SLOW COOKED APPLE BROWN BETTY

Steps:

• Place apples into the crock of a slow cooker. In a medium bowl, toss together the bread cubes, cinnamon, nutmeg, salt and brown sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on Low for 3 hours, or until apples are tender.

APPLE BROWN BETTY

Steps:

• Preheat the oven to 350 degrees F with a rack in the center of the oven.
• Place the apples on a flat surface, cut them in half, and then into thin slices. Put them in a medium bowl and coat them with a light layer of zest from 1 of the lemons and all of the lemon juice.
• In a separate bowl, mix together the butter and bread crumbs. Season with salt. Set aside.
• In a third bowl, combine the brown sugar, cinnamon, nutmeg, allspice and cloves. Mix to blend and add the apple slices.
• Grease each baking dish with the remaining butter. Layer the bottom with the apples and cover with the bread crumb mixture.
• Cover the dishes tightly with aluminum foil and place in the center of the oven. Bake until the apples are tender when pierced with the tip of a knife, 30 to 45 minutes. Remove the foil, raise the oven temperature to 425 degrees F and bake until the top browns. Serve immediately.

DECADENT APPLE BROWN BETTY

Steps:

• Pre-heat oven to 180*C/375*F. Butter a shallow 1 ½ litre baking dish.
• Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 TBS of melted butter and set aside.
• Spread the apple slices over the bread cubes in the baking dish. Stir together the sugar, cinnamon, nutmeg, water, lemon juice, lemon rind and the remaining 5 TBS of butter. Stir until sugar is dissolved. Pour evenly over the apples, then top with the reserved bread cubes.
• Bake in the pre-heated oven for 30 to 40 minutes, or until the apples are tender and the bread is well browned. If it is browning too quickly, cover lightly with foil. Serve warm or cold with cream or ice cream.

APPLE SLICES BROWN BETTY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine bread crumbs, brown sugar, 1/2 teaspoon cinnamon and cloves. Place half of the sliced apples in a 9x13 inch baking dish. Top with half the bread crumb mixture. Repeat layers. Pour melted butter over all and cover with applesauce. Combine remaining cinnamon with white sugar and sprinkle on top.
• Bake in preheated oven 1 hour, until apples are tender and mixture is bubbly.

LOW-FAT APPLE BROWN BETTY

Steps:

• Place apple slices in a bowl. Combine sugar substitute and cinnamon; sprinkle over apples and toss to coat evenly. Place bread in a food processor; cover and process until fine crumbs form. In an small bowl, combine bread crumbs and butter until blended., Place half of apple mixture in an 8-in. square baking dish coated with cooking spray. Top with about 1/3 cup crumb mixture and remaining apple mixture. Pour orange juice over apples. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining crumb mixture. Bake 25-30 minutes longer or until apples are tender and crumb topping is golden brown., In a bowl, beat cream cheese until smooth. Beat in half of the whipped topping. Fold in remaining whipped topping. Serve with Apple Brown Betty.

APPLE BROWN BETTY

Steps:

• Preheat the oven to 375°F.
• Combine the nutmeg and the sugar and set aside 2 tablespoons. Put the bread cubes in a bowl and toss with the rest of the sugar mixture, the melted butter, and the lemon rind.
• Peel, core, and slice the apples into fairly thick wedges. Line the bottom of a heavy 1 1/2-quart casserole with 1 cup of the bread cubes. Layer half of the apples over the bread and top with 1/2 cup of the bread cubes. Layer the rest of the apples in the casserole and sprinkle with water. Cover with the rest of the bread cubes and evenly sprinkle the reserved 2 tablespoons of sugar over the top. Put the lid on the casserole or cover tightly with foil. Bake in the center of the preheated oven for 40 minutes. Take the lid off the betty, and bake for 10 to 15 minutes longer, or until apples are tender and the topping is brown.

RHUBARB-APPLE BROWN BETTY

Steps:

• Mix the sugar and spices.
• Add 3 tbsp of this into the crumbs and pour over the butter.
• Trim the rhubarb and cut into chunks.
• Peel, core and slice the applies thinly and add to the rhubarb and the rest of the sugar and spice.
• Butter a shallow pie dish and put half the crumbs in the bottom.
• Add the fruit and pour over the juice.
• Put the rest of the crumbs on top.
• Bake for 20 minutes, loosely covered with foil, in an oven preheated to 108 deg Celsius 350 deg fahrenheit.
• Remove the foil and bake for 20 minutes more until the fruit is tender and top golden.
• Serve with whipped cream or vanilla ice cream.

APPLE BROWN BETTY

Steps:

• Preheat oven to 375 degrees.
• Peel, core and slice apples. Place the bread slices in a food processor and blend to make fresh crumbs or finely chop it up. Rub a 1-quart baking dish thickly with butter then sprinkle liberally with brown sugar. Add alternating layers of sliced apples, sugar, and bread crumbs, then repeat, ending with bread crumbs. Thickly sprinkle with sugar and dot with extra butter. Sprinkle on the water. Bake for 45 minutes to 1 hour until well browned on the top. Serve warm with vanilla ice cream.

APPLE-RHUBARB BROWN BETTY

Steps:

• Heat oven to 375 degrees. Cut rhubarb into 1/4-inch-thick cubes, yielding about 3 cups. Tear brioche into 1/2-inch pieces, yielding 3 to 3 1/2 cups.
• Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and brioche; cover bottom of dish with 1 to 1 1/2 cups brioche. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarbmixture over brioche. Sprinkle with 1 cup brioche. Add remaining rhubarb mixture and juices; cover with remaining 1 cup brioche. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
• Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender. Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.

APPLE BROWN BETTY

Steps:

• Preheat oven to 375°F.
• Melt butter in a large nonstick skillet and remove from heat. Stir in cinnamon, salt, and 1 tablespoon brown sugar, then stir in bread crumbs. Sprinkle one third of crumbs over bottom of a 1-quart shallow baking dish. Peel and coarsely chop 2 apples. Cook with water and remaining 2 tablespoons brown sugar in a 1 1/2-quart saucepan, covered, over moderate heat, stirring occasionally, 10 minutes. Purée chopped apples with cooking liquid in a blender.
• Peel remaining 2 apples and cut into 1/4-inch-thick wedges. Arrange wedges over crumbs, then pour hot purée over wedges. Sprinkle with remaining crumbs. Bake in middle of oven until top is golden brown and apples are tender, about 40 minutes. Cool on a rack 10 minutes and serve with frozen yogurt.

CROCK POT APPLE BROWN BETTY

Steps:

• Wash apples, peel, core, and cut into eights.
• Place in bottom on crock.
• Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter and toss together.
• Place on top of apples in crock.
• Cover.
• Cook on low setting 2-4 hours.
• Check apples about halfway into this -- if not softening enough, add water or apple juice to steam inside the pot. Half to three quarters of a cup is usually sufficient.