Apple Betty

This differs from Apple Charlotte only in that crumbs are used instead of slices of bread and butter, and spice is generally added. There is no tradition relating to the name Betty as used here.


  • lb. (¾ k.) peeled, cored and sliced cooking apples
  • 1 oz. (30 g.) butter
  • 2 tablespoons melted butter
  • 6 oz. (180 g.) breadcrumbs
  • 1 lemon
  • 2 oz. (60 g.) caster sugar
  • ¼ teaspoon grated nutmeg if liked
  • ¼ teaspoon ground cinnamon if liked
  • 2 tablespoons water


Mix the melted butter with the crumbs. Grate the lemon rind and mix with the caster sugar, nutmeg and cinnamon. Cover the bottom of a buttered fireproof dish with a quarter of the crumbs, then with half the apples. Sprinkle with the sugar and spice mixture, then with another quarter of the crumbs. Add the remainder of the apples, then the rest of the sugar and spice mixture. Pour in water and lemon juice. Cover with the remainder of the crumbs and dot liberally with butter. Bake in a moderate oven, 350° F., gas mark 4, for 35–40 minutes. Turn out and serve upside down with cream.