Bourbon Caramel Apple Betty

Serves 6 · 30 min prep · 50 min cook

Ingredients

• 3 lb mixed baking apples
• 1 tbsp fresh lemon juice
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1/4 cup bourbon
• 1/3 cup heavy cream
• 10 tbsp unsalted butter
• 4 cups day-old bread cubes or panko-style crumbs
• 1.5 tsp vanilla extract
• for finishing flaky sea salt

Instructions

1. 1Preheat oven to 350°F and butter a deep 2-quart baking dish.
2. 2Peel, core, and cut the apples into thick slices; toss with lemon juice in a bowl.
3. 3In a medium saucepan over medium heat, melt half the butter with the brown sugar and the salt, stirring until the sugar dissolves and the mixture turns glossy and bubbling, about 3 minutes.
4. 4Carefully pour in the bourbon and cream; simmer 2 minutes more until slightly thickened into a pourable caramel sauce, then remove from heat and stir in the vanilla.
5. 5Toss the apples with the granulated sugar, cinnamon, and remaining salt.
6. 6Melt the remaining butter and toss with the bread cubes until every piece is coated.
7. 7Spread half the buttered crumbs in the bottom of the dish.
8. 8Arrange the spiced apples over the crumbs, then drizzle three-quarters of the warm bourbon caramel evenly over the fruit.
9. 9Top with the remaining buttered crumbs, pressing lightly so they adhere.
10. 10Bake uncovered 45 to 50 minutes until the apples are fork-tender, juices bubble thickly, and the crumb top is mahogany-brown.
11. 11Warm the reserved caramel briefly if needed and drizzle over the hot Betty right out of the oven.
12. 12Finish with a light sprinkle of flaky sea salt and rest 10 minutes before serving so the caramel sets into the crumbs.