This Apple Brown Betty has been a late-autumn favorite in my kitchen for years. I first assembled this version on a rainy Sunday when I had a bag of slightly stale French bread and a handful of crisp apples from a farmers' market. The combination of juicy, cinnamon-kissed apples and tender, butter-soaked bread squares turned out so comforting that it became my go-to for casual dinner guests and unwinding family nights. The texture balance—soft bread that has absorbed caramelized apple juices and a crumbly streusel top—is what makes this dessert feel both homey and a little decadent.

I discovered that a simple technique—slicing the apples thin and layering them between two layers of cubed bread—helps the fruit cook evenly and keeps the bread from turning into a mushy puddle. The melted butter and brown sugar mingle with the apple juices to create a lush, caramelized filling that soaks into the bread cubes while the streusel adds a crisp, cinnamon-sweet contrast. Serve it warm with a scoop of vanilla ice cream, and you’ll know why this has become one of my most-requested desserts at holiday gatherings.

Ingredients

• Apples: Use 3–4 large apples (I recommend Granny Smith or a mix of Granny Smith and Honeycrisp). Aim for about 4 1/2 cups of sliced apple—slicing to roughly 1/4 inch ensures they cook through and become tender without disintegrating. Granny Smith bring tartness; Honeycrisp adds sweetness and crunchy texture.
• Bread: 6 cups of cubed bread (about 198 grams or roughly 5.6 ounces by weight). I prefer day-old French bread cut into 1-inch cubes. The slightly drier bread soaks the apple juices without collapsing into puree; avoid overly sweet or heavily flavored loaves.
• Brown sugar: 1 1/2 cups packed light brown sugar for the filling and an additional 1/2 cup packed for the streusel. The molasses in light brown sugar gives a warm caramel flavor—dark brown sugar will be richer but is optional.
• Butter: 3/4 cup (12 tablespoons) melted unsalted butter for the filling and 1/4 cup (4 tablespoons) melted unsalted butter for the streusel. Use real butter for the best flavor; unsalted allows you to control saltiness.
• Water: 1/4 cup to help the melted butter distribute and create a saucy filling that softens the bread cubes evenly.
• Streusel components: 1/2 cup all-purpose flour, 3/4 teaspoon ground cinnamon, and a pinch of salt to balance sweetness. The streusel should be crumbly but cohesive when mixed with melted butter.

Instructions

Prepare the apples: Peel the apples and slice them into 1/4-inch-thick wedges. You want uniform slices so they cook at the same rate; thicker slices may remain undercooked. Measure to get about 4 1/2 cups of sliced apple—this is roughly 3–4 large apples depending on variety. Toss the slices lightly if you like with a teaspoon of lemon juice to preserve color, but it’s optional. Preheat and layer: Preheat the oven to 375°F. Grease a 9-inch square baking pan. Add half of the cubed bread in an even layer in the bottom, then sprinkle half of the 1 1/2 cups packed brown sugar evenly over the bread. Arrange half of the apple slices on top in an overlapping layer. Repeat with remaining bread, brown sugar, and apple slices to build two generous layers. This sandwiching method allows the apples to release juices into the bread for even soaking. Add liquids: Pour the 1/4 cup water and 3/4 cup melted butter evenly over the assembled layers. The butter helps toast and flavor the bread while the water creates a loose syrup so the sugar dissolves and penetrates the cubes. If you prefer a richer finish, substitute 2 tablespoons of the water for apple cider. Make the streusel: In a medium bowl combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 3/4 teaspoon ground cinnamon, and a pinch of salt. Stir in 1/4 cup melted butter until the mixture forms coarse crumbs. The streusel should hold together when pressed but still be crumbly—add a teaspoon more flour if it seems too wet. Top and bake: Sprinkle the streusel evenly over the top of the apples; the pan will be very full but the mixture settles while baking. Cover loosely with foil and bake for about 45–50 minutes, checking at 45 minutes for tender apples. Remove foil and bake an additional 5–10 minutes until the streusel is golden and the filling is bubbling around the edges. Internal apple tenderness should be pronounced but not mushy. Serve: Let rest for 10–15 minutes before scooping. Serve warm with vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. Store leftovers tightly covered in the refrigerator; they keep well for 3–4 days.

Storage Tips

To store, allow the bake to cool to room temperature, then cover tightly with aluminum foil or transfer portions to an airtight container. Refrigerate for up to 3–4 days. For longer storage, freeze in an oven-safe container for up to 3 months—wrap the pan in plastic wrap and foil to prevent freezer burn. When reheating, recover with foil to avoid drying out; remove foil for the last 5 minutes to crisp the streusel. Single servings reheat well in the microwave for 30–60 seconds; a full pan benefits from 10–20 minutes at 325–350°F.

Ingredient Substitutions

If you don’t have French bread, use challah, brioche, or sourdough—each will alter flavor and sweetness: brioche adds richness, sourdough a tangy note. For a gluten-free option, use a gluten-free loaf cut into cubes. Swap brown sugar for coconut sugar in a 1:1 ratio for a slightly less sweet, nuttier flavor. For dairy-free, replace butter with a neutral vegetable shortening or coconut oil, bearing in mind texture and flavor differences in the streusel and filling.

Serving Suggestions

Serve warm with classic vanilla ice cream or a dollop of lightly sweetened whipped cream. For a grown-up touch, top with a spoonful of salted caramel or a splash of bourbon-infused caramel. Garnish with a few toasted walnuts or pecans for crunch, or a sprinkle of flaky sea salt to offset the sweetness. This pairs well with spiced coffee or a late-afternoon tea for a cozy dessert course.

Cultural Background

Brown Betty is an old American dessert that dates back to colonial times and rose in popularity as a practical way to use leftover bread and preserved fruit. Unlike cobblers or crisps, the layered bread approach gives a more pudding-like interior and a crunchy top. Over time regional variations emerged—some using breadcrumbs or incorporating warm spices like nutmeg and allspice. This version leans on classic brown sugar and cinnamon for a familiar, comforting flavor that evokes home baking traditions.

Seasonal Adaptations

In autumn, use a mix of tart and sweet apples and add a pinch of nutmeg for a deeper spice profile. In winter swap in pear or spiced dried fruits like chopped figs or apricots. For summer, try stone fruits—peaches or nectarines—combined with a splash of lemon juice and a touch less sugar. Holiday editions can include toasted pecans or a scattering of crystallized ginger in the streusel for warmth and sparkle.

Meal Prep Tips

To streamline: cube the bread and store in a resealable bag up to 2 days ahead; slice apples the night before and toss with a little lemon juice. Assemble the pan the day before and refrigerate covered—this allows the bread to fully absorb the butter and sugar overnight. Bake when ready to serve; the reheating time is shorter and the flavors meld beautifully with this make-ahead method.

There’s a simple joy in serving something that tastes like tradition while still being effortless to prepare. Whether you’re feeding company or treating yourself, this Apple Brown Betty delivers warmth, nostalgia, and a little caramelized magic in every spoonful.