Apple Brown Betty Recipe
This baked apple crisp variation is a classic dessert that's delicious any time of year! Enjoy homemade Apple Brown Betty warm with whipped cream or ice cream for a sweet and comforting treat.
Servings: 12 servings
Calories: 375kcal
Ingredients
- 14 cups granny smith apples from 8-10 apples
- 1 large lemon juiced (2-3 tb juice)
- 1 ½ cups light brown sugar packed and divided
- 1 ½ cups all-purpose flour
- 1 cup cold butter cubed
- 1 tablespoon apple pie spice blend or pumpkin pie spice
- 1 teaspoon salt divided
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish. Either grease the dish with butter or spray it thoroughly with nonstick cooking spray.
- Set out a large mixing bowl. Peel and core the apples, then slice into ¼ - ½ inch wedges. Place the apples in the large bowl, and toss with lemon juice to reduce browning. Then add ½ cup of brown sugar and ½ teaspoon of salt to the apples. Toss well to coat.
- Set out a medium mixing bowl. Combine the remaining 1 cup of brown sugar, 1 ½ cups of flour, cold butter cubes, apple pie spice, and ½ teaspoon of salt. Use a pastry blender tool (or large forks) to press the butter cubes into the flour mixture. The crumble top is ready when it looks well mixed with chunks no larger than the size of peas.
- Scoop the apples and juices into the prepared baking dish. Spread them out into a single layer. Sprinkle the crumble topping evenly over the surface of the apples.
- Bake for 60 minutes, or until the top is golden brown and the edges are bubbly and juicy.
- Serve warm, with fresh whipped cream or vanilla ice cream.
Notes
Can’t find apple pie spice or pumpkin pie spice blends? Make your own blend with 1 ½ tsp cinnamon, 1 tsp nutmeg, and ½ tsp allspice.
This apple crisp is terrific to make ahead and freeze. Assemble the crumble in an aluminum pan, but instead of baking wrap tightly in plastic wrap and then a layer of foil.
If you prefer to freeze after baking, first let the Apple Brown Betty cool completely. Then wrap in plastic and a layer of aluminum foil.
Freeze for up to 3 months. Thaw in the fridge overnight, then bake per the recipe.
To keep the dessert fresh and tasty, I do recommend that you store leftovers in the fridge. Keep in an airtight container and enjoy within 5 days.
Nutrition
Serving: 6oz | Calories: 375kcal | Carbohydrates: 60g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 325mg | Potassium: 226mg | Fiber: 4g | Sugar: 42g | Vitamin A: 553IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg