No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Apple Betty

Serve the Betty with a little bit of heavy cream, creme fraiche, or vanilla yogurt.

  • Prep:
  • Total Time:
  • Servings: 6
Apple Betty

Source: Everyday Food, October 2010


  • 6 tablespoons (3/4 stick) unsalted butter, plus more for baking dish
  • 1 baguette, torn into bite-size pieces (about 7 cups)
  • 3/4 cup sugar
  • 3 tablespoons apple juice
  • 1/8 teaspoon coarse salt
  • 6 to 8 Empire or Gala apples (2 1/2 pounds total), peeled, cored, and cut into small pieces
  • 3 tablespoons dark rum
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons all-purpose flour


  1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish. On a rimmed baking sheet, arrange bread in a single layer and bake until dry, about 12 minutes. Transfer half the bread to a food processor and pulse until fine crumbs form. In a medium saucepan, combine butter, 1/4 cup sugar, apple juice, and salt. Cook over medium until sugar dissolves, 2 minutes. Remove from heat and stir in bread pieces and crumbs; let stand 10 minutes.

  2. In a medium bowl, toss apples with 1/2 cup sugar, rum, lemon juice, and flour. Transfer to dish; top with bread mixture. Cover with foil and bake until apples are tender, 40 to 45 minutes. Uncover and bake until top is golden, about 15 minutes. Let cool 5 minutes before serving.

Reviews (2)

  • maggy 13 Sep, 2013


  • kdka30 5 May, 2011

    This is delicious. I love it with yogurt.

Related Topics