Food & Cooking Recipes Dessert & Treats Recipes Apple Betty 2.9 (86) 9 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 July 13, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 40 mins Servings: 6 Looking for an easy fruit dessert? Let apples fill your kitchen with the sweet smell of the fall harvest as you make this betty with its buttery breadcrumb topping. Ingredients 4 to 5 slices white sandwich bread (about 4 ounces total), torn into large pieces 4 tablespoons (½ stick) unsalted butter, melted 2 ½ pounds Gala apples (about 6), peeled, cored, and cut into ½-inch-thick slices 2 tablespoons freshly squeezed lemon juice ⅓ cup packed light- or dark-brown sugar ½ teaspoon ground cinnamon, plus more for serving (optional) ¼ teaspoon ground nutmeg Vanilla ice cream, for serving (optional) Directions Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated. Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil. Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon. Cook's Notes This recipe is also featured in "Everyday Food: Fresh Flavor Fast." Rate it Print