Gingersnap Apple Brown Betty

Fall is finally here! I mean, we have apples, ginger and streusel so yes, Fall is here! So now that we know that the weather is cooling down and the flavors of my favorite season are upon us, let’s talk about this American classic, the Brown Betty. WHAT is a Brown Betty, you may ask? I like to describe it as a cross between a crumble, a strata and a bread pudding. It has some of the ingredients of a crumble {apples and streusel}, the layers of a strata {the apples and gingersnap cookies are layered then topped with the streusel} and the texture of bread pudding {the coconut milk soaks into the cookies while it bakes}. Many recipes I’ve seen for Brown Betty’s call for cubed bread between the fruit layers but the chewy gingersnap cookies add a whole new level of texture and flavor. You can replace with any type of cookie you want, even chocolate chip cookies and snickerdoodles. Gotta love a recipe with options!

Gingersnap Apple Brown BettyGingersnap Apple Brown Betty

Layers of sweet apples and gingersnap goodness!

Gingersnap Apple Brown BettyGingersnap Apple Brown Betty

I just love how the top of the streusel turns golden brown in the oven and the apples and cookie filling gets all hot and bubbly.

Gingersnap Apple Brown Betty

Gingersnap Apple Brown Betty



1 cup all purpose flour

1/4 cup brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

8 Tbsp unsalted cold butter or margarine, cut into cubes


6 cups (from 5-6 apples of any kind) cored and cubed apples

1/4 cup sugar

1 Tbsp all purpose flour

1 tsp ground cinnamon

2 cups (from 8-10 cookies) chopped gingersnap cookies

1 cup canned coconut milk

Preheat the oven to 375 degrees F. and grease 1 large casserole dish or 4 small casserole dishes (or even 8-10 individual baking cups) with cooking spray.

To make the streusel, combine the flour, brown sugar, cinnamon and salt then add the cold butter or margarine and blend it in using the back of a fork or pastry cutter. Blend until the streusel is the texture of coarse sand. Place the streusel in the fridge until ready to top the Brown Betty to keep the butter cold.

Cut up the apples and place them in a large bowl. Top with the sugar, flour and cinnamon and mix until all of the apple pieces are covered.

Place half of the apples into the casserole dish(es) then top with half of the gingersnap cookie pieces. Add the remaining apples then top with the rest of the cookies.

Pour the coconut milk evenly over the top of the apples and cookies.

Top with the cold streusel, piling it on as high as you can get!

Bake the Brown Betty for 45-50 minutes, until the top of the streusel is golden brown and the filling is bubbling up the sides of the dish(es).

Cool slightly before eating or you will absolutely burn your mouth on the filling. Top with vanilla ice cream and devour!

This Gingersnap Apple Brown Betty freezes very well for up to 3 months and should be reheated in the oven before serving. You can also serve room temperature.

Gingersnap Apple Brown Betty