Apple Gingersnap Brown Betty Recipe

Name: Apple Gingersnap Brown Betty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For streusel topping; 1/2 cup flour; 1/2 cup rolled oats; 2 tablespoons dark brown sugar; 1/4 teaspoon ground cinnamon; 4 tablespoons cold unsalted butter, cut into small cubes; 1/4 cup chopped walnuts; For brown betty; 3/4 cup sugar; 1 tablespoon flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon freshly grated nutmeg; 6 cups peeled cored and sliced apples (about 1 1/2 to 2 lbs.); 2 cups coarsely broken gingersnap cookies; 1/4 cup heavy cream

Servings: persons

For streusel topping
1/2 cup flour
1/2 cup rolled oats
2 tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into small cubes
1/4 cup chopped walnuts
For brown betty
3/4 cup sugar
1 tablespoon flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
6 cups peeled cored and sliced apples (about 1 1/2 to 2 lbs.)
2 cups coarsely broken gingersnap cookies
1/4 cup heavy cream

1
To prepare streusel: In a large mixing bowl, combine flour, oats, brown sugar and cinnamon and rub together with your fingertips to blend and break up any clumps of brown sugar. Scatter butter cubes over flour mixture and continue to rub ingredients together with your fingertips until it forms small clumps and butter is no longer visible. Stir in walnuts and reserve.
2
To prepare brown betty: Preheat oven to 375 degrees. In a large bowl, combine sugar, flour, cinnamon, cardamom and nutmeg. Add apples and toss gently to coat with flour mixture. Arrange half of apple slices in an even layer in an 8-inch baking dish or other shallow 1 1/2-quart glass or ceramic casserole. Sprinkle half of gingersnaps over apples. Repeat with a remaining layer of apples and gingersnaps. Drizzle cream over gingersnaps and top with an even layer of streusel. Bake until apples are tender, 45 to 50 minutes. Remove from oven, transfer baking dish to a wire rack and cool until warm. Serve with a scoop of ice cream, if desired.

774

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For streusel topping, 1/2 cup flour, 1/2 cup rolled oats, 2 tablespoons dark brown sugar, and more.

Yes, Apple Gingersnap Brown Betty falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple Gingersnap Brown Betty

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions