Apple Brown Betty with Maple Whipped Cream

Why You’ll Love This Recipe

• Comforting layers of tender, cinnamon-spiced apples and buttery, crunchy crumbs.
• Simple pantry ingredients come together fast—no pie crust needed.
• Bakes hands-off, then finishes with an easy maple whipped cream.
• Perfect make-ahead dessert that reheats beautifully for guests.

Grocery List

• Produce: 6–7 baking apples (Granny Smith, Honeycrisp, Braeburn, or a mix), 1 lemon
• Dairy: Unsalted butter, heavy cream
• Pantry: Day-old bread for breadcrumbs (or plain dry breadcrumbs), brown sugar, cinnamon, nutmeg, kosher salt, vanilla extract, pure maple syrup, apple cider (or water)

Full Ingredients

Apple Brown Betty

• 6–7 medium apples (about 2 1/2 lb/1.1 kg), peeled, cored, and thinly sliced (about 1/4 inch)
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3 cups (150 g) fresh coarse breadcrumbs (from day-old country bread)
• 3/4 cup (150 g) packed light or dark brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 8 tbsp (113 g) unsalted butter, melted, divided
• 1/4 cup (60 ml) apple cider or water
• Butter for greasing the baking dish

Maple Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 3 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 350°F (175°C) with a rack in the center. Generously butter a 2-quart baking dish (about a 9-inch square or similar). This prevents sticking and helps the bottom crumbs crisp.

Step 2: Make the spiced brown sugar breadcrumbs

In a large bowl, combine the breadcrumbs, brown sugar, cinnamon, nutmeg, and kosher salt. Pour in 6 tablespoons of the melted butter and mix with a fork until the crumbs are evenly moistened, sandy, and starting to clump. Reserve the remaining 2 tablespoons butter for finishing the top later.

Step 3: Prep and season the apples

Peel, core, and thinly slice the apples about 1/4 inch thick. Place in a separate bowl and toss with the lemon juice and vanilla extract to prevent browning and add aroma. No extra sugar is needed here because the sweetened crumbs will balance the tart fruit.

Step 4: Assemble the layers

Scatter one-third of the buttered crumb mixture evenly in the bottom of the prepared dish. Top with half of the apples in an even layer. Add another one-third of the crumbs. Layer on the remaining apples, then finish with the remaining crumbs, gently pressing to adhere. Drizzle the apple cider around the edges of the dish (not on top) to moisten the bottom and middle layers without sogging the crust. Drizzle the remaining 2 tablespoons melted butter evenly over the top.

Step 5: Bake covered to soften the apples

Tent the dish tightly with foil and bake for 35 minutes. This traps steam so the apple slices become tender and juicy while the crumbs set.

Step 6: Uncover and crisp the top

Remove the foil and bake for an additional 15 minutes, or until the top is deeply golden-brown and crisp and the fruit is bubbling at the edges. If the top browns before the apples are tender, re-tent loosely and bake a few minutes more.

Step 7: Whip the maple cream

While the Betty finishes baking, whip the cold heavy cream, maple syrup, vanilla, and a pinch of salt to soft peaks (the cream should hold gentle swoops). Keep chilled until serving.

Step 8: Rest and serve

Let the Apple Brown Betty rest for 10 minutes so the bubbling juices thicken slightly. Spoon warm portions into bowls and top with a generous dollop of maple whipped cream.

Pro Tips

• Use a mix of apples for balance—try half tart (Granny Smith) and half sweet (Honeycrisp or Braeburn).
• Fresh, coarse breadcrumbs make the crispiest top. Pulse day-old rustic bread in a food processor until pea-sized and fluffy.
• For chunkier clusters, squeeze a handful of crumb mixture into small clumps before layering.
• Drizzle the cider around the sides, not over the top, to keep the crust crisp.
• If the top is browning too quickly, tent with foil for the final minutes.

Variations

• Cranberry-Apple: Add 1 cup fresh or thawed cranberries and 1 tsp orange zest with the apples.
• Nutty Crunch: Stir 1/2 cup chopped toasted pecans or walnuts into the top third of the crumb mixture.
• Gluten-Free: Use your favorite gluten-free bread for the crumbs or substitute 2 1/2 cups gluten-free panko.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 3 days. Reheat in a 325°F (165°C) oven for 12–15 minutes to re-crisp. The crumb mixture can be made 2 days ahead and refrigerated; bring to room temp before using. You can assemble the Betty up to 4 hours ahead, cover, and refrigerate; add 5–10 minutes to the covered bake time. To freeze, assemble without baking, wrap well, and freeze up to 2 months; bake from frozen at 350°F (175°C), covered, for 55–60 minutes, then uncover 15 minutes to crisp.

Nutrition (per serving)

Approximate for 1 of 8 servings (with whipped cream): 420 calories; 24 g fat; 58 g carbohydrates; 4 g protein; 5 g fiber; 36 g sugars; 220 mg sodium.