Apple And Apricot Betty

The fresh apricot season is all too brief. Fortunately this old-fashioned dessert is equally delicious when made with fresh or frozen peaches.

Apple And Apricot Betty
Servings: 8 Prep 15 mins Bake 400°F 35 mins


  • 3 cups pound cake crumbs (about half a cake)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 teaspoon salt
  • 4 slices of peeled, cored McIntosh apples (about 1-1/2 pounds, 3 or 4 apples)
  • 2 cups apricot quarters (7 or 8 apricots) OR: peach slices
  • 1/2 cup packed brown sugar
  • 1/2 cup sliced almonds
  • 2 tablespoons grated orange rind
  • 2 tablespoons unsalted butter, cut into small pieces

Make It

1. Heat oven to 400 degrees F.

2. Mix crumbs, melted butter and salt. Sprinkle 1/2 cup in 2-1/2-quart shallow baking dish. (Deeper dish needs more baking time.)

3. Mix apples, apricots, sugar, almonds and rind in a bowl. Alternate layers of apple mixture and crumb mixture in dish, ending with crumbs. Dot with butter.

4. Bake, covered, in 400 degrees F oven 30 minutes. Uncover; bake 5 minutes or until browned and apples are tender.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 288, Fat, total (g): 16, chol. (mg): 56, sat. fat (g): 8, carb. (g): 36, fiber (g): 3, pro. (g): 3, sodium (mg): 190, Percent Daily Values are based on a 2,000 calorie diet.