Description
Brown Betty is a comforting baked dessert featuring tart Granny Smith apples layered with buttery toasted croissant crumbs and a cinnamon-spiced brown sugar mixture. This classic treat is baked until the apples are tender and the crumb topping is golden and crisp, then served warm with creamy vanilla ice cream for the perfect cozy indulgence.
Ingredients
Scale
Crunchy Topping
- Cooking spray
- 5 large day-old croissants (about 8 ounces total)
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon granulated sugar
Apple Filling
- 2 pounds large Granny Smith apples (about 5)
- 1/2 medium lemon (for 2 teaspoons lemon juice)
- 3/4 cup firmly packed light brown sugar
- 1/3 cup raisins (optional)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
To Serve
- Vanilla ice cream
Instructions
- Preheat and Prepare Dish: Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a 1 1/2- to 2-quart baking dish with cooking spray to prevent sticking.
- Toast Croissants: Tear the day-old croissants into 1-inch pieces and spread them evenly on a large rimmed baking sheet. Bake for 7 to 10 minutes until crisp and golden-brown. Remove and let cool slightly.
- Prepare Apples: While the croissants bake, peel, core, and slice the Granny Smith apples into 1/4-inch-thick slices. Transfer to a large bowl and toss with 2 teaspoons of fresh lemon juice from 1/2 a lemon to prevent browning and add brightness.
- Melt Butter: Place 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave in 30-second intervals until fully melted, or melt gently on the stovetop.
- Make Breadcrumb Mixture: Transfer the toasted croissant pieces to a food processor fitted with blade attachment and pulse until coarse crumbs form. Measure out 2 cups of crumbs into a medium bowl, reserving the rest for another use. Add the melted butter and 1 tablespoon granulated sugar to these crumbs and toss until evenly combined.
- Mix Brown Sugar Topping: In a small bowl, combine 3/4 cup packed light brown sugar, 1/3 cup raisins if using, 2 teaspoons ground cinnamon, and 1/2 teaspoon kosher salt. Stir to blend the flavors thoroughly.
- Assemble Layers: Spread half of the sliced apples evenly in the baking dish. Sprinkle half of the brown sugar mixture over the apples, then top with half of the buttery breadcrumb mixture. Repeat the layering process with the remaining apples, brown sugar mixture, and breadcrumb mixture.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for about 40 minutes, until the apples are soft and cooked through.
- Finish Baking Uncovered: Remove the foil and continue baking for 8 to 10 minutes more. This step crisps the breadcrumb topping to a golden brown and allows the apple filling to become jammy and luscious.
- Serve Warm: Spoon the Brown Betty into bowls and serve with scoops of creamy vanilla ice cream for a delightful contrast of warm and cold textures.
Notes
- Day-old croissants are essential for the best texture in the breadcrumb topping; you can substitute with day-old bread rolls if unavailable.
- Raisins are optional; feel free to omit or substitute with chopped nuts for added crunch.
- Use a tart apple variety like Granny Smith for balanced sweetness and a nice texture that holds up well to baking.
- The lemon juice prevents apple slices from browning and adds a subtle tang that enhances the overall flavor.
- This dessert is best enjoyed warm shortly after baking but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 serving (1/6 recipe)
- Calories: 350
- Sugar: 33g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
