Cinnamon-sugar Apples Baked with Honey Wheat Bread Crumbles

Apple Brown Betty

The Brown Betty dates back to early American times as a way to use stale bread. A food processor makes quick work of even fresh bread crumbs.

Total Time75


  • 6 slices Nature’s Own Honey Wheat Bread

  • 1 stick butter, cut in slices (1/2 cup)

  • 3 large apples, peeled, sliced (about 5 cups)

  • 1/2 cup firmly packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon grated lemon peel

  • 2 tablespoons lemon juice


  • Heat oven to 375°F. Spray 8- or 9-inch square (2-quart) baking dish with cooking spray

  • Tear bread into quarters; place in food processor and process 20 seconds to make fine crumbs.

  • Melt butter in large nonstick skillet; add crumbs and stir until coated.

  • Cook over medium heat 5 minutes or until lightly toasted, stirring frequently.

  • Spread 3/4 cup of the crumbs in baking dish.

  • In large bowl, mix apples, brown sugar, cinnamon, lemon peel and lemon juice; spoon over crumbs in dish.

  • Top with remaining crumbs; cover dish with foil.

  • Bake 45 minutes; uncover and bake 10 to 20 minutes or until crumbs are deep golden brown and apples are tender.

  • Serve warm with cream or ice cream.