Small-Batch Apple-Blackberry Betty
By Sara MayerPublished on September 30, 2025
Time
1½ hours, plus 20 minutes cooling
Yield
Serves 2
Ingredients
Before You Begin
This recipe can be made in an 8-inch square baking pan or an 8½ by 4½-inch loaf pan. Along with hearty white bread, soft enriched breads such as challah or brioche also work well here.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Pulse 4 slices hearty white bread, cut into 1-inch pieces, in food processor until coarsely ground, about 10 pulses. Add ¼ cup packed light brown sugar and ⅛ teaspoon salt and pulse to combine, about 5 pulses. Drizzle with 3 tablespoons melted unsalted butter and pulse until evenly distributed, about 5 pulses. Scatter 1 cup bread crumb mixture in 3½-cup casserole dish. Press gently to create even layer.
- Combine 8 ounces Fuji, Gala, or Golden Delicious apples, peeled, cored, and cut into ½-inch pieces; 2 tablespoons water; ½ teaspoon vanilla; pinch ground nutmeg; remaining 4 teaspoons sugar; and remaining ⅛ teaspoon salt in bowl. Pile apple mixture atop bread crumb mixture in dish and spread and press into even layer. Sprinkle blackberries over apples. Distribute remaining bread crumb mixture evenly over 4 ounces fresh or frozen blackberries (halved if larger than ¾ inch) and press lightly to form uniform layer. Cover tightly with aluminum foil. Place on rimmed baking sheet and bake on lower rack until apples are soft, about 45 minutes.
- Remove foil and transfer dish to upper rack. Bake until crumbs on top are crisp and well browned, about 10 minutes. Transfer to wire rack and let cool for at least 20 minutes before serving.
Time
1½ hours, plus 20 minutes coolingYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
If you’ve got a couple apples and you’re looking for fall’s unfussiest dessert for two, look no further than an apple Betty. This baked dessert features lightly sweetened bread crumbs both above and below the apples. But the bread crumbs, which were easier to make than a dough or a crumble, did more than simplify the dish; those on the bottom absorbed excess moisture from the apples, while those on the top crisped and browned to an almost caramelized topping. We liked adding fresh blackberries to the mix (you can also use frozen or simply omit them) for pops of contrasting flavor. Along with hearty white bread, soft enriched breads such as challah or brioche also work well here.
Before You Begin
This recipe can be made in an 8-inch square baking pan or an 8½ by 4½-inch loaf pan. Along with hearty white bread, soft enriched breads such as challah or brioche also work well here.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Pulse 4 slices hearty white bread, cut into 1-inch pieces, in food processor until coarsely ground, about 10 pulses. Add ¼ cup packed light brown sugar and ⅛ teaspoon salt and pulse to combine, about 5 pulses. Drizzle with 3 tablespoons melted unsalted butter and pulse until evenly distributed, about 5 pulses. Scatter 1 cup bread crumb mixture in 3½-cup casserole dish. Press gently to create even layer.
- Combine 8 ounces Fuji, Gala, or Golden Delicious apples, peeled, cored, and cut into ½-inch pieces; 2 tablespoons water; ½ teaspoon vanilla; pinch ground nutmeg; remaining 4 teaspoons sugar; and remaining ⅛ teaspoon salt in bowl. Pile apple mixture atop bread crumb mixture in dish and spread and press into even layer. Sprinkle blackberries over apples. Distribute remaining bread crumb mixture evenly over 4 ounces fresh or frozen blackberries (halved if larger than ¾ inch) and press lightly to form uniform layer. Cover tightly with aluminum foil. Place on rimmed baking sheet and bake on lower rack until apples are soft, about 45 minutes.
- Remove foil and transfer dish to upper rack. Bake until crumbs on top are crisp and well browned, about 10 minutes. Transfer to wire rack and let cool for at least 20 minutes before serving.
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