Apple Brown Betty
Total TimePrep: 15 min. Bake: 1 hour
- 4 slices white bread, toasted
- 3 cups sliced peeled tart apples
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 1/2 cup half-and-half cream
- Tear toast into bite-size pieces; place in a greased 1-1/2-qt. casserole. Top with apples. Combine sugars and cinnamon; sprinkle over apples. Drizzle with butter.
- Cover and bake at 350° for 1 hour, stirring after 30 minutes. Serve warm with cream.
Nutrition Facts1 each: 456 calories, 16g fat (9g saturated fat), 46mg cholesterol, 276mg sodium, 78g carbohydrate (63g sugars, 2g fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Nov 28, 2015
I used this recipe as a go-by, making a few changes: I omitted the white sugar, leaving just 1/2 cup of brown, and replaced one slice of bread with a half-cup of walnuts. It came out delicious, and we did not miss the omitted sugar.I served it topped with warm custard sauce.
Dec 1, 2014
I recall preparing this recipe when it was featured in Taste of Home! If baking apples aren't available, I'll use other firm apples such as Gala, Honey Crisp or Fuji besides the Granny Smith apples which I basically use for baking! One time, I had prepared this dessert for a friend who has a sugar sensitivity (NOT diabetic, though)! I'd used 1/2 to 3/4 cup unsweetened apple juice and 1/4 cup of maple syrup-the secret with these natural liquid sweetening agents is using just enough so that ingredients don't get soggy and "swim"!I've also prepared this recipe using the sugar called for in the recipe! delowenstein
Oct 1, 2014
I haven't made this yet, but I gzve been looking for this recipe for a long time! I can't wait to try it!
Oct 31, 2013
Few ingredients, easy to prepare and most importantly it is delicious!!! It is also fantastic topped with reg or choc cool whip. Will make this again many more times.
Sep 27, 2011
Quick and easy to make, no leftovers though. I will try a double batch next time.
Nov 9, 2010
I have had this recipe since it was published back in the early 90's. It is one of my family's favorite and is alway on hand for when company drops by.