Apples with Cinnamon Butter Crumbs

Introduction

Soft bread crumbs sautéed in butter turn into a rich topping and base for sliced apples, cinnamon, sugar, and water. You end up with tender fruit and buttery crumbs in about 50 minutes, which makes this a useful dessert or sweet side when you want something simple from pantry ingredients.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

2 cups soft bread crumbs

½ cup white granulated sugar

¼ cup butter or margarine

1 teaspoon cinnamon

3 cups apples, sliced (they don’t need to be peeled)

¾ cup water

Instructions

Preheat oven to 375°F.

Sauté bread crumbs in butter.

Add apples, cinnamon, sugar, and water.

If the skillet is oven-proof, cover and place in the oven. If the skillet is not oven-proof, transfer to a greased casserole dish.

Cover and bake for 30 to 40 minutes, until apples are tender.

If mixture becomes too dry during baking, add another ¼ cup of water. (Apples vary as to moisture content.)

Variations

• Replace ¼ cup of the white granulated sugar with brown sugar if you want a deeper, more caramel-like sweetness and a slightly softer syrup.
• Use tart apples such as Granny Smith for a sharper flavor and slices that hold their shape better during baking.
• Add ¼ teaspoon nutmeg along with the cinnamon for a warmer spice profile without changing the structure of the dish.
• Bake uncovered for the last 10 minutes instead of keeping it covered the whole time if you want the bread crumbs to crisp more on top.

Tips for Success

• Use soft bread crumbs, not dry packaged crumbs, so they absorb the butter properly and stay tender instead of sandy.
• Slice the apples evenly so they soften at the same rate during the 30 to 40 minute bake.
• Watch the moisture level after about 20 minutes; if the pan looks dry, add the extra ¼ cup water before the apples start sticking.
• The apples are done when a knife slides through the thickest slices with little resistance.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze them in a freezer-safe container for up to 1 month, but the crumbs will soften more after thawing.

Reheat in a 350°F oven, covered, for 10 to 15 minutes until warmed through. For single portions, use the microwave in 30-second bursts; add a spoonful of water if the crumbs seem dry.

FAQ

Can you leave the apple peels on?

Yes. The recipe is designed for unpeeled apples, and the peels help the slices hold together a bit better during baking.

What kind of apples work best?

Firm apples work best because they stay distinct instead of collapsing into sauce. Tart apples give you more contrast against the sugar and butter.

Can you use store-bought bread crumbs?

Fresh, soft bread crumbs work better than dry shelf-stable crumbs because they sauté into buttery pieces instead of fine, dry granules. If your crumbs are dry, the texture will be less tender.

Can you make it ahead?

Yes. Assemble it up to the point of baking, cover, and refrigerate for up to 1 day, then bake as directed, adding a few extra minutes if it goes into the oven cold.