Almond Brown Betty

This is a new twist on an old dish. Very easy to prepare and sure to be hit with layers of apples, bread, brown sugar, and almonds. Top with whipped cream or vanilla ice cream.

Prep Time:
25 mins
Cook Time:
1 hrs 8 mins
Total Time:
1 hrs 33 mins
1 9-inch baking dish


  • 5 slices bread

  • ¾ cup brown sugar

  • ½ cup crushed graham crackers

  • ½ cup sliced almonds

  • 1 tablespoon ground cinnamon

  • 2 teaspoons ground nutmeg

  • 1 teaspoon salt

  • ½ cup butter

  • ½ teaspoon almond extract

  • 5 apples, peeled and cubed, or more to taste

  • 1 pear, peeled and cubed


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Toast slices of bread and cut into cubes. Place in a large bowl. Add brown sugar, graham crackers, almonds, cinnamon, nutmeg, and salt; mix to combine.

  3. Heat butter in a small saucepan over low heat until melted, about 3 minutes. Stir in almond extract.

  4. Spread half the apples and pear in the bottom of a 9-inch baking dish. Top with 1/2 of the bread mixture. Drizzle 1/2 of the butter mixture on top. Repeat layers once more with remaining ingredients.

  5. Bake in the preheated oven until apples are soft and bread topping is crunchy, about 1 hour.

Nutrition Facts (per serving)

422 Calories
21g Fat
57g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 422
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 53%
Cholesterol 41mg 14%
Sodium 688mg 30%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 21%
Total Sugars 36g
Protein 4g
Vitamin C 7mg 33%
Calcium 97mg 7%
Iron 2mg 8%
Potassium 272mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.