Skillet apple brown betty layers tender spiced apples with buttery toasted bread crumbs, all cooked in one pan until the fruit is soft and the crumbs are deep golden. Granny Smith apples brown beautifully in coconut oil while apple cider reduces into a glossy syrup. Six to eight bowls of pure old-fashioned comfort.
SERVES 6 TO 8
Ingredients
bread crumbs
4 slices high-quality paleo sandwich bread, torn into quarters
4 tablespoons (60 ml) palm sugar
3 tablespoons (45 ml) coconut oil, cut into 3 pieces
Apples
½ cup palm sugar
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
3 tablespoons (45 ml) coconut oil
1½ pounds Granny Smith apples, peeled, cored, and cut into ½ inch pieces
1¼ cups apple cider
1 to 3 teaspoons (15 ml) fresh lemon juice (if apples are especially tart, omit the lemon juice)
Preparation
1.В В Pulse the bread, palm sugar, and coconut oil together in a food processor until coarsely ground (about 4 pulses). Transfer the crumbs to a twelve-inch nonstick skillet and toast over medium heat, stirring constantly, until the crumbs are deep golden brown (8 to 10 minutes). Transfer to a paper towel-lined plate and wipe out the skillet.
2.В В Combine the palm sugar, ginger, cinnamon, and salt in a small bowl. Melt 1½ tablespoons of the coconut oil in the skillet over high heat. Stir in half the apples and half of the palm sugar mixture. Spread the apples into an even layer and cook, stirring occasionally, until lightly browned (about 5 minutes). Transfer the apples to a medium bowl. Repeat with the remaining coconut oil, apples, and palm sugar mixture.
3.В В Combine all of the apples in the pan and add the apple cider. Cook until the apples are tender, but not mushy, and the liquid has reduced and is just beginning to thicken (2 to 4 minutes). Remove the skillet from the heat and stir in the lemon juice (if using) and ⅓ cup of the toasted breadcrumbs. Lightly press the apples into an even layer in the skillet and sprinkle evenly with the remaining toasted breadcrumbs. Spoon the warm apple brown betty into individual bowls and serve.
Pro Tips
- Toast the bread crumbs in the skillet first and keep them moving — they go from golden to burnt quickly, and their crunch is the soul of a brown betty.
- Brown the apples in two batches as the recipe says. Crowding the pan steams the fruit and you lose that caramelised, golden edge.
- Stir only a third of the crumbs into the apples — most of the toasted topping stays on top so the crunch survives the cider.
- Add the lemon juice only if your apples are especially tart. Sweet apples with cider already balance beautifully on their own.
Frequently Asked Questions
Which apples are best here?
Granny Smith as the recipe calls for — they hold their shape and stay tart against the sweet cider and palm sugar. Braeburn works well too.
Can I use another bread?
Any firm paleo sandwich bread toasts into good crumbs. Avoid very soft loaves — they turn to mush before they crisp.
Can I make it ahead?
The apples can be cooked ahead and reheated, but toast the crumbs fresh. Stale crumbs lose the crunch that defines the dish.
What should I serve with it?
Warm from the skillet in bowls, it's perfect alone. A spoon of coconut cream or vanilla custard makes it properly decadent.
Recipe Card
Ingredients
Method
- 1. В В Pulse the bread, palm sugar, and coconut oil together in a food processor until coarsely ground (about 4 pulses).
- Transfer the crumbs to a twelve-inch nonstick skillet and toast over medium heat, stirring constantly, until the crumbs are deep golden brown (8 to 10 minutes).
- Transfer to a paper towel-lined plate and wipe out the skillet. 2. В В Combine the palm sugar, ginger, cinnamon, and salt in a small bowl. Melt 1½ tablespoons of the coconut oil in the skillet over high heat.
- Stir in half the apples and half of the palm sugar mixture.
- Spread the apples into an even layer and cook, stirring occasionally, until lightly browned (about 5 minutes).
- Transfer the apples to a medium bowl.
- Repeat with the remaining coconut oil, apples, and palm sugar mixture. 3. В В Combine all of the apples in the pan and add the apple cider.
- Cook until the apples are tender, but not mushy, and the liquid has reduced and is just beginning to thicken (2 to 4 minutes).
- Remove the skillet from the heat and stir in the lemon juice (if using) and ⅓ cup of the toasted breadcrumbs. Lightly press the apples into an even layer in the skillet and sprinkle evenly with the remaining toasted breadcrumbs. Spoon the warm apple brown betty into individual bowls and serve.
