An Apple Brown Betty is an incredibly easy fall dessert recipe that transforms day old bread into a lightly sweet and spiced treat, simple enough for every day but tasty enough for a Holiday table.
It is believed that “brown” wasn’t referring to the dish, but to the cook herself, who may have been of mixed racial background. During colonial times it was common to name desserts after people, and there is further speculation that this Betty might have been a slave.
There’s not much to say about this Betty, because it tastes like most other Apple Betties I’ve had – basically like apple pie filling without the crust. I almost think it’s better cold the next day, and it would certainly be good with sugar and cream as the recipe author Sarah Scott suggests. Feel free to add additional spices as well – nutmeg, cloves, and lemon peel all appeared as flavorings in other Apple Betty recipes from the time. Personally, I love Betties just because they’re so easy to throw together, and are a great way to use up stale bread. That’s probably why thrifty Victorians liked them too.
Betties are part of the group of baked-fruit-with-topping dishes (along with cobblers, crisps, crumbles, slumps, etc.), which I can never seem to tell apart from one another. After comparing Apple Betty recipes in multiple 19th and 20th century cookbooks, it seems like the distinguishing feature of a Betty is multiple layers of breadcrumbs alternating with the fruit – although there were a few exceptions that used cubes or slices of bread instead. This recipe from 1866 makes a pretty standard Apple Betty. No measurements are given in the original; I have provided the amounts I used for a 1.5 quart baking dish, but since precise measurements don’t matter it can be easily adapted for other sizes.
Serving an easy apple brown Betty
Apple brown Betty is traditionally served with a cream-based sauce, like whipped cream or ice cream. The cream mingles with the crumbly bread and apple mixture, creating a wonderfully creamy and sweet fall dessert.
When you’re busy planning for Holiday meals, an apple brown Betty is a wonderfully easy dessert to throw together. And, if you love apple pie, an apple brown Betty, packs all the flavor of an apple pie without the hassle of messing with pie crust. That’s a win when you’re short on time!
Apple Brown Betty Recipe Demonstration
FAQ
What’s the difference between apple crisp and apple brown betty?
What are betties desert?
What is Apple Betty made of?
What is an Apple Brown Betty?
With so many amazing fruit dessert bakes out there sometimes it’s hard to tell them apart – An Apple Brown Bett y is a baked fruit dessert that’s similar to a cobbler, crisp, or crumble. In the olden days, the topping may have been re-purposed stale bread or cake that was crumbled with butter and sugar.
What is a Brown Betty?
A Brown Betty is a traditional American dessert made from fruit (usually apple, but also berries or pears) and sweetened crumbs. Similar to a cobbler or apple crisp, the fruit is baked, and, in this case, the sweetened crumbs are placed in layers between the fruit. It is usually served with lemon sauce or whipped cream .
When was Apple Brown Betty invented?
The dish was first mentioned in print in 1864. A recipe from 1877 uses apple sauce and cracker crumbs. Apple Brown Betty was one of the favorite desserts of Ronald and Nancy Reagan in the White House.
Is Brown Betty the same as apple crisp?
Brown Betty has a similar topping as a crisp or crumble. But this classic recipe uses brown sugar instead of granulated sugar. The terms Apple Brown Betty, Apple Crumble, and Apple Crisp can be used interchangeably. What are the best apples to use for apple crisp?