Apple-Date Betty

By beltranm

As American as apple betty. Yes, this dessert dates to Colonial times. The warm spiced apples topped with sweet breadcrumbs make it a great stand-in for pie.

Ingredients

• 5 slices country white sandwich bread, cut into 3/4-inch pieces
• 6 tablespoons unsalted butter, melted
• 3/4 cup sugar, divided
• 6 tablespoons apple cider, divided
• 5 Granny Smith apples (2 1/2 pounds total), peeled, cored, and cut into 3/4-inch pieces
• 3/4 cup chopped dates, preferably Medjool (4 ounces)
• 4 teaspoons all-purpose flour
• 1 tablespoon lemon juice
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground allspice
• Heavy cream, for serving

Details

Preparation time 16mins
Cooking time 90mins
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 375 degrees. Scatter bread on a rimmed baking sheet and bake until dry and light golden brown, about 12 minutes, tossing halfway through. Crush half the bread to make crumbs. In a large bowl, combine butter, 1/4 cup sugar, and 3 tablespoons cider, then stir in bread pieces and crumbs.

2. Combine apples, dates, flour, lemon juice, salt, allspice, and remaining 1/2 cup sugar and 3 tablespoons cider. Stir in 1/2 cup bread mixture. Transfer to an 8-inch square baking dish and top with remaining bread mixture. Cover with foil and bake until bubbling in center, 40 to 55 minutes. Uncover and bake until top is golden, 5 minutes more. Let cool 15 minutes (or let sit at room temperature, up to 8 hours). To serve, divide among bowls and top with cream.

Cook's Note

Let cool 15 minutes or let sit at room temperature up to 8 hours.