Skillet Apple Brown Betty

Skillet Apple Brown Betty is a very traditional dessert made with simple ingredients and plenty of apples.

Ingredients · Servings 8

5 slices day-old sandwich bread or brioche, (about 5 ounces, torn into pieces)
8 tablespoons unsalted butter, (melted, divided)
½ cup (100 g) light brown sugar, (packed)
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon kosher salt
3 medium Granny Smith apples, (peeled, cored, and cut into ½-inch chunks)
3 medium Honeycrisp or Golden Delicious apples, (peeled, cored, and cut into ½-inch chunks (about 6 cups total apples))
3 tablespoons light brown sugar, (packed)
½ teaspoon cinnamon
1 tablespoon lemon juice
3 tablespoons apple cider
Vanilla ice cream
Caramel sauce, (optional)

Method · 1 h 15 min

Preheat the oven to 375°F.
Spread the torn bread evenly over a baking sheet. Toast for 8 to 10 minutes, stirring once, until the bread is dry and lightly golden. Let cool slightly.
Transfer the toasted bread to a food processor. Pulse until you have coarse crumbs with a mix of fine crumbs and small pieces. (Do not process into fine, powdery crumbs.) You should have about 2 ¼ cups.
In a large bowl, stir together the crumbs, 6 tablespoons melted butter, brown sugar, cinnamon, nutmeg, and salt until evenly coated.
In a large bowl, toss the apple chunks with the brown sugar, cinnamon, lemon juice, and apple cider until evenly coated.
Brush a 10-inch cast-iron skillet with the remaining 2 tablespoons melted butter, coating the bottom and sides.
Sprinkle ⅓ of the crumb mixture evenly over the bottom of the skillet.
Add half of the apples.
Sprinkle another ⅓ of the crumb mixture over the apples.
Add the remaining apples, along with any juices from the bowl.
Top with the remaining crumb mixture, gently pressing it into an even layer.
Bake for 40 to 45 minutes, or until the apples are tender and the top is deep golden brown. If the edges begin to brown too quickly, loosely tent the skillet with foil for the last 10 minutes.
Let the Brown Betty rest in the skillet for 15 to 20 minutes. The juices will thicken as it cools slightly.
Serve warm with vanilla ice cream and caramel sauce, if desired.

If you love baking with apples, be sure to check out more of my best apple recipes to make, too. There are plenty of sweet and cozy recipes to keep you baking all season long!

Bread: Use day-old sandwich bread or brioche, about 5 ounces. Day-old bread toasts nicely and makes great crumbs.
Butter: You’ll need 8 tablespoons (1 stick) total. Use 6 tablespoons for the toasted crumbs and the remaining 2 tablespoons to coat the skillet. Unsalted or salted butter can be used. If using salted butter, you may want to reduce the added kosher salt.
Brown sugar: Light brown sugar adds sweetness and moisture. Dark brown sugar can also be used.
Cinnamon, nutmeg, and kosher salt: These add warm flavor and balance the sweetness of the crumbs.
Apples: Use Granny Smith, Honeycrisp, or Golden Delicious apples, or a combination of them. Toss the chopped apples with brown sugar, cinnamon, lemon juice, and apple cider before assembling the Brown Betty. Apple juice can be used in place of the cider.
For Serving: Serve the Brown Betty warm with vanilla ice cream and a drizzle of caramel sauce, if desired.

Tips for the Best Apple Brown Betty

Use day-old bread: It is drier, so it toasts well and makes better crumbs.
Keep the crumbs coarse: Pulse the toasted bread just until you have a mix of fine crumbs and small pieces. This gives the Brown Betty a nice texture.
Cut the apples evenly: Try to keep the apple pieces close to ½ inch, so they cook evenly.
Layer as directed: The crumbs help absorb the apple juices as the Brown Betty bakes, so make sure each layer is spread evenly.
Let it rest: Give the Brown Betty 15 to 20 minutes to rest before serving. This gives the juices time to thicken and makes it easier to scoop.
Watch the top: If the edges start browning too quickly, loosely cover the skillet with foil for the last 10 minutes of baking.

What is an Apple Brown Betty?

Apple Brown Betty is a classic dessert made with apples and sweetened bread crumbs. The crumbs bake around the apples until golden and crisp, while the apples become tender and juicy.

What kind of apples are best for Apple Brown Betty?

I like using a combination of Granny Smith and Honeycrisp or Golden Delicious apples. Granny Smith adds a little tartness, while Honeycrisp and Golden Delicious add sweetness. You can also use just one variety if that is what you have.

Can I use fresh bread instead of day-old bread?

Day-old bread works best because it is drier and toasts more easily. If you only have fresh bread, you can still use it. Toast it a little longer, until it feels dry before making the crumbs.

Can I use store-bought bread crumbs?

I recommend making the crumbs from bread for this recipe. The larger, coarse crumbs give the Brown Betty its classic texture and help create a golden, buttery topping.

Can I use a different pan?

Yes. A 10-inch oven-safe skillet works best for this recipe, but you can use a similar-sized baking dish if needed. The baking time may vary slightly depending on the size and material of the pan.

Do I need to cook the apples before baking?

No. Add the apples to the skillet raw. They will become tender as the Brown Betty bakes, and the apple juices will mix with the crumb layers as it cooks.

Can I make Apple Brown Betty without a cast-iron skillet?

Yes. You can use another 10-inch oven-safe skillet or a similarly sized baking dish. Just be sure the pan is deep enough to hold the apples and crumb layers.

How To Serve Apple Brown Betty

Apple Brown Betty is best served warm, especially with a scoop of no-churn vanilla ice cream (or your favorite no-churn ice cream recipe!) on top. Add a drizzle of caramel sauce for even more apple-dessert goodness. It is also delicious with a little whipped cream if you prefer.

How To Store Skillet Apple Brown Betty

Let the Apple Brown Betty cool completely, then cover the skillet tightly with plastic wrap or transfer leftovers to an airtight container.

Refrigerator: Store in the refrigerator for up to 4 days.

Freezer: For longer storage, freeze the Brown Betty in an airtight, freezer-safe container for up to 2 months. Thaw it in the refrigerator before reheating.

To Reheat: Reheat individual servings in the microwave until warm. You can also cover the skillet with foil and warm it in a 350°F oven until heated through.