Pioneer Woman Apple Brown Betty Sweet Light Yummy

Pioneer woman apple brown betty sweet light yummy is a layered apple dessert with wheat bread, brown sugar and butter, ready in about an hour. That makes it a go-to for fall potlucks, weeknight desserts or even last-minute dinner party treats, since everything is already in your pantry.

Layering the bread, sugar and apples in even layers is the key step, because uneven layers create dry spots where the bread burns. So spread each layer to the edges, and every bite gets the same ratio of tender apple to caramelized crumb.

Ree uses wheat bread instead of white, which adds a nuttier flavor that holds up against all that brown sugar. She also skips the typical cinnamon and nutmeg, so the apple and butter flavors come through clean.

Pioneer Woman Apple Brown Betty Sweet Light Yummy

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

417

kcal

Sliced Granny Smith apples bake between diced wheat bread and brown sugar layers until the top crisps golden, so every bite is warm and buttery.

Ingredients

• 3 whole apples, preferably Granny Smith
  

• 7 slices wheat bread
  

• 3/4 c. salted butter
  

• 1 1/2 c. packed brown sugar
  

• 1/4 c. water

Directions

• Prep the fruit and bread: Peel the apples and slice them into 1/2-inch thick wedges, then cut the bread into a small dice or tear it into very small pieces.
• Build the layers: Coat a 9-inch baking dish with butter, then layer a third of the bread, a third of the brown sugar, and half the apples. Repeat once more before finishing with the remaining bread and brown sugar on top.
• Top and bake: Lay butter slices across the top, sprinkle water over everything, then cover with foil and bake at 375 degrees for about 40 minutes. Once the apples are tender, uncover and bake 5-10 more minutes so the top gets golden and crisp.
• Serve warm: Dish up with ice cream, whipped cream, or a squirt of Reddi Whip, since a cold topping makes the warm filling taste even better.

Tools for this recipe

• USA Pan 8x8 square cake pan, OXO swivel vegetable peeler, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use white bread instead of wheat bread?

You can swap in any bread you have, including white sandwich bread or a rustic artisan loaf, since the results are the same. Wheat bread gives a nuttier flavor, but that difference fades once everything bakes together and soaks up the butter.

How long does apple betty keep in the fridge?

Store leftovers in an airtight container in the fridge for up to 3 days, because the bread gets too soggy after that. When you reheat, use a 350-degree oven for about 10 minutes so the top crisps back up, since microwaving makes it soft.

Can I assemble this ahead of time and bake later?

You can layer everything a day ahead, then cover the dish tightly and refrigerate until ready. Once it goes in the oven, add 5-10 extra minutes since the dish will be cold, and poke the apples with a fork for tenderness.

Do I need a baking dish, or can I use something else?

A 9-inch pie plate works just as well as a square baking dish, so use whichever you have. Avoid anything much larger though, because spreading the layers too thin makes the betty dry out instead of staying soft in the center.

Why does my apple betty come out dry on top?

Skipping the water or leaving off the foil for those first 40 minutes is usually the cause, since foil traps steam that keeps things moist. Also make sure your butter slices cover the entire top, because any exposed spots will dry out under direct heat.