This spin on the classic Brown Betty gets a "brave" update from amaretti cookies and bourbon. A pie-size betty is traditional, but if you like, assemble the recipe in individual ovenproof ramekins.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

8 mins
40 mins
1 hr 8 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper or foil (to catch any drips), and place a 9-inch pie plate or similar ovenproof dish on baking sheet.

  • Place cookies in a food processor and pulse to fine crumbs. Add 4 Tbsp. butter and 1/4 tsp. of the salt. Pulse to moist crumbs; set aside.

  • Peel, core and halve apples. Slice about 1/8 inch thick. In an extra-large skillet, melt the remaining 2 Tbsp. butter over medium heat. Add apples; toss to coat. Cook, covered, until apples soften, 7 to 9 minutes, stirring occasionally.

  • Meanwhile, in a small bowl, stir together brown sugar, cornstarch, cinnamon and the remaining 1/2 tsp. salt. Add sugar mixture to apples and cook until juices thicken to a syrup, 1 to 2 minutes. Stir in bourbon, if using, and lemon zest.

  • Scatter 1/2 cup of the crumb mixture across the bottom of pie plate. Spoon in one-third of the apples and their syrup. Repeat two more times, using all the apples. Top with remaining crumbs.

  • Bake, uncovered, about 40 minutes or until golden brown and juices bubble thickly. Serve warm with ice cream or a drizzle of cream. If desired, sprinkle with additional cinnamon.


A pie-size betty is traditional, but if you like, assemble the recipe in 6- to 8-ounce individual ovenproof ramekins. Cut the baking time to about 20 minutes.

Nutrition Facts

447 calories; fat 16g; cholesterol 31mg; saturated fat 7g; carbohydrates 73g; mono fat 3g; insoluble fiber 7g; sugars 61g; protein 4g; vitamin a 557.5IU; vitamin c 0.7mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 6.7mcg; sodium 163mg; potassium 272mg; calcium 31mg; iron 0.5mg.