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Cinnamon-Apple Brown Betty

 Cinnamon-Apple Brown Betty
If I had to define the "Betty" of Apple Brown Betty, she'd be a smart and thrifty Southern gal with a knack for creating simple, soul-comforting desserts. In this sweet dish, spiced apples are slow-cooked between layers of cinnamon-raisin bread cubes for a wonderful twist on the traditional oven-baked classic.—Heather Demeritte, Scottsdale, Arizona
6 ServingsPrep: 15 min. Cook: 2 hours


  • 5 medium tart apples, cubed
  • 2 tablespoons lemon juice
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 cups cubed day-old cinnamon-raisin bread (about 10 slices)
  • 6 tablespoons butter, melted
  • Sweetened whipped cream, optional


  • In a large bowl, toss apples with lemon juice. In a small bowl, mix
  • brown sugar, cinnamon and nutmeg; add to apple mixture and toss to
  • coat. In a large bowl, drizzle butter over bread cubes; toss to
  • coat.
  • Place 2 cups bread cubes in a greased 3- or 4-qt. slow cooker. Layer
  • with half of the apple mixture and 2 cups bread cubes. Repeat
  • layers. Cook, covered, on low 2-3 hours or until apples are tender.
  • Stir before serving. If desired, top with whipped cream. Yield: 6
  • servings.