October is National Apple Month and October 5th is Apple Betty Day, so let’s get baking!

The Apple Betty, or you may know it as the Apple Brown Betty, is said to have originated in colonial times. Similar to a cobbler or apple crisp, the fruit is baked, and, in this case, the sweetened crumbs are placed in layers between the fruit. It is usually served with lemon sauce or whipped cream.

The Apple Brown Betty has its origins dating all the way back to Civil War times. A recipe was first published in 1864 in “Yale Literary Magazine” known as the “Brown Betty”. They believe this referred to a lady named Betty as the originator of this recipe. And another recipe was published in 1877 in “Buckeye Cookery” by Estelle Woods Wilcox, but this recipe used apple sauce and cracker crumbs.

You can find recipes for this dessert all over the internet. Here’s one from Mrs. Rowe in her book, “Favorite Recipes of Mrs. Rowe’s Restaurant and Bakery”.

Apple Brown Betty
8 to 10 cups fresh peeled, sliced York or Stayman apples
2 cups sugar
1/2 cups raisins
1/2 tablespoon nutmeg
1/2 tablespoon cinnamon
1 1/2 tablespoons cornstarch
1/4 cup water

Bring apples, sugar, raisins, nutmeg and cinnamon to a boil. Add thickening of cornstarch and water to the apple mixture. Simmer until thickened. Pour into buttered 9 x 13 inch pan. Add topping and bake in 450 degrees oven for 30 minutes or golden brow.

Topping:
3/4 cup firmly packed light brown sugar
3 cups finely ground bread crumbs
3/4 stick butter, melted

Mix brown sugar with bread crumbs. Add butter and mix.
And to keep it classic, serve with whipped cream, ice cream or Lemon Sauce.

Did you know?

The Apple Brown Betty was a favorite desert of Ronald and Nancy Reagan? They enjoyed it frequently at the White House.

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Photo Credit:  Lulub / Shutterstock.com