Pineapple Apple Brown Betty

May 9, 2010 / By Foodland

Pineapple Apple Brown Betty

Pineapple adds a delightful twist to this old favorite
Course Dessert
Servings 8 Servings


  • 2 Granny Smith apples
  • 1.5 pineapple (whole)
  • 1 cinnamon bread, 8 oz.
  • 0.5 cup butter, melted
  • 0.75 cup brown sugar, firmly packed
  • 0.5 cup pineapple juice
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • Whipped Cream


  1. Preheat the oven to 325°.
  2. Peel, core and slice the apples and pineapple into medium sized pieces.
  3. Set aside.
  4. Slice the cinnamon bread into 1" cubes.
  5. Place bread on a baking sheet and toast in the oven for 10 minutes or until the bread feels dried out.
  6. Remove bread from the oven and cool completely.
  7. Crust the bread croutons into small pieces and toss with the melted butter.
  8. Combine the brown sugar, pineapple juice, cinnamon and ginger together and toss with the apple and pineapple pieces.
  9. Grease a 9" glass baking dish with spray grease.
  10. Spread 1/3 of the bread crumb mixture evenly on the bottom of the baking dish.
  11. Spread 1/2 of the fruit mixture in an even layer on top of the bread crumb mixture.
  12. Repeat this process ending with bread crumbs on the top.
  13. Grease the top of the bread crumbs with spray grease and cover the entire baking dish with tin foil.
  14. Bake in the oven for 1 hour.
  15. Check the tenderness of the apples by carefully poking a fork into the apple.
  16. The flesh should be tender.
  17. If you need to bake further do so in 20 minute intervals, checking after every 20 minutes.
  18. Remove from the oven and cool for 30 minutes.
  19. Serve immediately or refrigerate for up to 2 days covered.
  20. Serve with whipped cream.
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