Step 1

Preheat the oven to 350° F. Spread the torn bread onto a rimmed baking sheet and bake for 8 minutes. Give the bread a gentle toss and spread into a single layer. Bake for an additional 5-6 minutes or until the bread is lightly toasted and crusty.

Step 2

Transfer the bread to a mini food processor and pulse several time until the bread is reduced to coarse crumbs, with some larger chunks. Set aside.

Step 3

In a medium bowl, combine the cinnamon, nutmeg, ginger, salt, brown sugar, flour and butter. Use a pastry blender to cut the butter into the brown sugar mix until crumbly and well combined.

Step 4

In a large bowl, combine the apples, granulated sugar and lemon juice. Toss to coat.

Step 5

If the apples aren't very juicy, add 2-4 tablespoons of extra liquid to the apple mix. The apples will break down while baking, but having a little extra juice will add to the pudding-like quality of the brown betty. If using 1-2 tablespoons of liquor, I recommend also using 1-2 tablespoons of water, cider or juice, so it's not too alcohol-forward.

Step 6

Sprinkle 1/3 of the breadcrumb mixture into the bottom of a one quart baking dish. Top with 1/2 of the apple mixture. Spread 1/3 of the breadcrumb topping over the apples. Top with remaining apples followed by the remainder of the breadcrumb topping. Cover tightly with foil and bake for 40 minutes.

Step 7

Remove the foil and increase the oven temperature to 400°. Continue to bake for an additional 10-15 minutes or until the top is crusty and browned.

Step 8

Let rest for 5-10 minute before scooping into bowls and serving. Great with vanilla ice cream (or butter almond), whipped cream or a drizzle of light cream.