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Apple Brown Betty

A “betty” is a baked pudding. This dessert was made popular during colonial American years.

Good with double cream, lightly whipped with icing sugar.

Printable version    A4    |    A5    |    Index card

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  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). Melt the butter in a saucepan, add the breadcrumbs, and mix well.

  2. 2

    Peel, quarter, and core the apples. Cut each quarter into slices and place in a bowl. Add the sugar, cinnamon, mixed spice, lemon zest, 2 tbsp of lemon juice, and vanilla extract, and mix well.

  3. 3

    Put half the apple mixture into the baking dish. Cover with half the breadcrumbs, then put in the rest of the apples and top with the remaining breadcrumbs.

  4. 4

    Bake for 35–45 minutes, checking after 35 minutes. If it is getting too brown, reduce the oven temperature to 160°C (325°F/Gas 3) and cover with greaseproof paper. It is cooked when the crumbs are golden brown and the apples are soft. Serve warm.


  • 85g butter
  • 175g breadcrumbs , fresh
  • 900g apples, such as bramley, granny smith, or golden delicious
  • 85g soft brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • 2 lemon, zest, and 2 tbsp of lemon juice
  • 1 tsp pure vanilla extract

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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