Gingerbread Spice Apple Betty

Apple Betty is a thrifty American classic that bakes sliced fruit under a simple crumb topping. This version tosses tart-sweet apples with molasses and gingerbread spices, then crowns them with day-old gingerbread cubes for deep autumn warmth.

Serves 6 · 25 min prep · 55 min cook

Estimate for one serving

• 455 cal
• 5g protein
• 74g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 lb tart-sweet apples
• 1 tbsp fresh lemon juice
• 3 tbsp molasses
• 2/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 2 tsp ground ginger
• 1.5 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 3 cups day-old gingerbread or spiced loaf cubes
• 2 cups plain breadcrumbs or crushed gingersnaps
• 2/3 cup unsalted butter
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 350°F. Generously butter a deep 8- or 9-inch baking dish.
2. 2Peel, core, and cut the apples into sturdy slices; toss with lemon juice in a large mixing bowl.
3. 3Add the molasses, both sugars, ginger, cinnamon, cloves, nutmeg, and salt to the apples and mix thoroughly so every piece is coated in dark, fragrant spice paste.
4. 4Melt the butter in a skillet over medium heat; add the gingerbread cubes and plain breadcrumbs and toss until the mixture is evenly moistened and just starting to crisp, 3 to 4 minutes.
5. 5Stir the vanilla into the hot crumb mixture off the heat.
6. 6Press a thin layer of the spiced crumbs into the bottom of the dish to form a base.
7. 7Spoon all of the gingerbread-spiced apples and their juices over the base in an even layer.
8. 8Blanket the fruit completely with the remaining buttered crumbs, pressing gently so the topping stays put.
9. 9Cover with foil and bake 30 minutes to steam the apples tender.
10. 10Uncover and bake another 20 to 25 minutes until the top is dark golden, fragrant with ginger and molasses, and juices bubble thickly the rim.
11. 11Rest 15 minutes so the filling firms and the spices bloom.
12. 12Serve warm in bowls, scooping deep to capture both the soft spiced-apple heart and the crisp gingerbread crumb crown.