Food & Cooking Recipes Dessert & Treats Recipes Apple Betty 3.3 (35) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 10 mins Servings: 6 Serve with a little bit of heavy cream, creme fraiche, or vanilla yogurt. Ingredients 6 tablespoons (¾ stick) unsalted butter, plus more for baking dish 1 baguette, torn into bite-size pieces (about 7 cups) ¾ cup sugar 3 tablespoons apple juice ⅛ 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 Directions 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. 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. Rate it Print