Hearty, comforting, and endlessly adaptable—apple brown betty is the quintessential fall dessert that feels like a warm hug in a bowl. Whether you’re craving classic cinnamon-spiced goodness or want to experiment with creative twists, we’ve gathered 25 delicious variations that will inspire your next baking adventure. Get ready to fall in love with this timeless treat all over again!
Classic Apple Brown Betty
A quiet afternoon like this makes me want to pull out that old baking dish and fill the kitchen with the scent of something simple and comforting. There’s something about the way cinnamon and apples mingle that feels like wrapping yourself in a warm blanket, a gentle reminder of autumn afternoons spent watching leaves drift past the window.
Ingredients
– About 4 cups of thinly sliced tart apples, like Granny Smith
– A couple of cups of fresh breadcrumbs from day-old bread
– Half a cup of packed brown sugar
– A good sprinkle of ground cinnamon, maybe a teaspoon
– A pinch of salt
– Half a cup of melted butter
– A splash of vanilla extract
– A quarter cup of apple cider or water
Instructions
1. Preheat your oven to 375°F and lightly butter a 2-quart baking dish.
2. Peel and core your apples, then slice them thinly—about ¼-inch thick—so they soften evenly as they bake.
3. In a medium bowl, toss the apple slices with the brown sugar, cinnamon, and salt until they’re evenly coated.
4. In a separate bowl, mix the fresh breadcrumbs with the melted butter and vanilla extract until the crumbs are moistened throughout.
5. Spread half of the buttered breadcrumbs in an even layer across the bottom of your prepared baking dish.
6. Arrange the sugared apple slices neatly over the breadcrumb base, pressing them down gently.
7. Sprinkle the remaining breadcrumb mixture evenly over the apples to create a textured topping.
8. Drizzle the apple cider or water slowly over the top to keep everything moist during baking.
9. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes to steam the apples until tender.
10. Remove the foil and continue baking uncovered for another 15–20 minutes, until the topping is golden brown and crisp.
11. Let the brown betty rest on a cooling rack for at least 10 minutes before serving to allow the juices to settle.
12. Dish it up warm, perhaps with a dollop of vanilla ice cream melting into the crevices. Delightfully rustic, this dessert offers a tender, spiced apple layer beneath a crisp, buttery crust that crackles with each spoonful. Try serving it alongside a sharp cheddar cheese for a sweet-savory contrast that highlights the warmth of the cinnamon.
Caramel Apple Brown Betty
Under the soft glow of October light, I find myself drawn to the kitchen, where the scent of cinnamon and caramel whispers of autumn afternoons and the simple comfort of turning humble apples into something warm and tender. Using what’s on hand—a few aging apples, a couple slices of bread—feels like a quiet ritual, a way to slow down and savor the season’s gentle decay. This Caramel Apple Brown Betty is just that: a cozy, unpretentious dessert that fills the house with the kind of aroma that makes you want to curl up by the window and watch the leaves fall.
Ingredients
– 4 or 5 medium apples, peeled and sliced into half-moon pieces
– a couple of thick slices of day-old bread, torn into small chunks
– a generous half cup of brown sugar
– a good splash of lemon juice
– a knob of butter, about 4 tablespoons, cut into tiny pieces
– a heavy pinch of cinnamon
– a drizzle of caramel sauce, maybe ¼ cup
– a little extra butter for greasing the dish
Instructions
1. Preheat your oven to 375°F, and lightly butter the inside of an 8×8-inch baking dish.
2. Peel the apples, slice them into half-moon pieces about ¼-inch thick, and place them in a large mixing bowl.
3. Squeeze a good splash of lemon juice over the apple slices and toss gently to coat—this keeps them from browning too quickly and adds a subtle brightness.
4. Add the brown sugar and a heavy pinch of cinnamon to the apples, stirring until every slice is lightly dusted and glistening.
5. Tear the day-old bread into small, rustic chunks (stale bread works best here, as it soaks up the juices without turning mushy).
6. Layer half of the apple mixture evenly across the bottom of the buttered baking dish.
7. Scatter half of the torn bread chunks over the apples, then dot with half of the tiny butter pieces.
8. Repeat with the remaining apples, bread, and butter, building a second layer.
9. Drizzle the caramel sauce evenly over the top, letting it trickle into the crevices.
10. Cover the dish tightly with foil and bake for 30 minutes—this steams the apples until they’re tender but not falling apart.
11. Remove the foil and bake for another 15–20 minutes, until the top is golden and crisp at the edges.
12. Let it rest for 10 minutes before serving; this allows the juices to thicken slightly, so each spoonful holds together.
Golden and fragrant from the oven, this Brown Betty cradles soft, cinnamon-kissed apples beneath a craggy, buttery topping that shatters with each bite. The caramel weaves through it all, adding a deep, toasty sweetness that makes it feel like a hug in a bowl. I love it warm, with a dollop of cold vanilla ice cream melting into the cracks, or even the next day, straight from the fridge, when the flavors have settled into something even more comforting.
Spiced Pear and Apple Brown Betty
Kind of like autumn captured in a baking dish, this dessert unfolds with the gentle warmth of spiced fruits and buttery crumbs, the kind of comfort that settles deep in your bones on a crisp afternoon. It’s a humble, old-fashioned treat that feels like a quiet conversation with the season itself, simple and deeply satisfying.
Ingredients
– 3 large, ripe pears, peeled and sliced into thick chunks
– 2 tart apples, peeled and sliced just like the pears
– a good squeeze of fresh lemon juice, about 1 tablespoon
– a generous 1/2 cup of packed light brown sugar
– 1 teaspoon of ground cinnamon
– a pinch of freshly grated nutmeg
– a pinch of ground cloves
– 4 tablespoons of cold, unsalted butter, cut into tiny cubes
– 2 cups of coarse, fresh breadcrumbs from a day-old loaf
– a splash of heavy cream or vanilla ice cream, for serving
Instructions
1. Preheat your oven to 375°F and lightly butter a 9-inch pie dish or an 8×8-inch baking dish.
2. In a large mixing bowl, combine the sliced pears, sliced apples, lemon juice, brown sugar, cinnamon, nutmeg, and cloves, tossing gently until the fruit is evenly coated.
3. In a separate bowl, use your fingertips to work the cold butter cubes into the fresh breadcrumbs until the mixture looks like coarse, damp sand and the butter is fully incorporated.
4. Spread half of the buttered breadcrumb mixture evenly across the bottom of the prepared baking dish to form a base layer.
5. Spoon all of the spiced pear and apple mixture over the breadcrumb base in an even layer.
6. Top the fruit layer with the remaining breadcrumb mixture, spreading it evenly to cover the fruit completely.
7. Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and crisp and the fruit filling is visibly bubbling around the edges.
8. Remove the dish from the oven and let it rest on a wire rack for at least 15 minutes before serving to allow the juices to thicken slightly.
Out of the oven, it emerges fragrant and bubbling, the top layer shatteringly crisp against the soft, jammy fruit beneath. The spiced pears and apples melt into a cozy, caramelized sweetness that’s wonderful on its own or with a cold splash of cream poured right over the top, letting it soak into the warm crumbs.
Cranberry-Apple Brown Betty
Just now, as the afternoon light slants across my kitchen counter, I find myself thinking about how some desserts feel like autumn itself—warm, comforting, and layered with memories. This Cranberry-Apple Brown Betty is one of those, a humble yet deeply satisfying treat that turns simple fruits and bread into something magical. It’s the kind of dessert that fills your home with the most wonderful cinnamon-spiced aroma while it bakes.
Ingredients
A couple of large Granny Smith apples, peeled and sliced, a generous handful of fresh cranberries, about four cups of day-old bread cubes (I like using brioche or challah for this), half a cup of brown sugar, a good sprinkle of cinnamon, a pinch of nutmeg, a stick of cold unsalted butter cut into small pieces, and a splash of lemon juice to brighten everything up.
Instructions
1. Preheat your oven to 375°F and lightly butter a 9-inch baking dish.
2. In a large bowl, toss the sliced apples and cranberries with the lemon juice to prevent browning.
3. Add the brown sugar, cinnamon, and nutmeg to the fruit mixture, stirring gently until everything is evenly coated.
4. Spread half of the bread cubes in an even layer at the bottom of the prepared baking dish.
5. Spoon the fruit mixture over the bread layer, distributing it evenly.
6. Top with the remaining bread cubes, creating a loose, textured covering.
7. Dot the top evenly with the cold butter pieces, which will melt into the bread as it bakes for a rich, golden crust.
8. Bake for 40–45 minutes, until the top is crisp and deeply golden brown and you can see the fruit juices bubbling around the edges.
9. Let it rest for 10 minutes before serving to allow the juices to thicken slightly.
Heavenly when served warm, this brown Betty offers a delightful contrast between the soft, jammy fruit layer and the crisp, buttery bread topping. The tart cranberries cut through the sweetness beautifully, making it perfect on its own or with a dollop of softly whipped cream. For a cozy twist, try serving it alongside a scoop of vanilla bean ice cream—the way it melts into the warm spiced fruit is pure comfort.
Gluten-Free Apple Brown Betty
Zestfully, I find myself craving the simple comfort of baked apples and cinnamon on this crisp October afternoon. There’s something about the way autumn light slants through the kitchen window that makes me want to fill the house with the scent of something warm and forgiving. This gluten-free version feels like a gentle embrace for both the soul and the stomach.
Ingredients
– 4 medium apples, peeled and sliced
– 2 cups of gluten-free bread cubes (about 4 slices)
– ½ cup of brown sugar
– ¼ cup of melted butter
– 1 tablespoon of lemon juice
– 2 teaspoons of cinnamon
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish with butter.
2. Peel and slice your apples into ¼-inch thick pieces, placing them directly into the prepared baking dish.
3. Drizzle the lemon juice over the apple slices and toss gently with your hands to coat evenly—this prevents browning and adds brightness.
4. In a separate medium bowl, combine the gluten-free bread cubes, brown sugar, cinnamon, and salt.
5. Pour the melted butter and vanilla extract over the bread mixture, stirring until every piece is moistened and the ingredients are fully incorporated.
6. Spread the bread mixture evenly over the apples in the baking dish, pressing down lightly with the back of a spoon to create a compact topping.
7. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes to soften the apples and meld the flavors.
8. Remove the foil and continue baking uncovered for another 15-20 minutes, until the topping is golden brown and crisp at the edges.
9. Let the brown betty rest on a wire rack for at least 10 minutes before serving—this allows the juices to thicken slightly.
10. Serve warm directly from the baking dish. Often, I’ll scoop it into small bowls while still steaming, the tender apples collapsing beneath the crunchy, spiced topping. The contrast between the soft fruit and crisp bread makes each spoonful interesting, while the cinnamon and brown sugar create a caramel-like warmth that feels both nostalgic and new.
Vegan Apple Brown Betty
Holding this warm bowl feels like autumn itself cupped in my hands, the scent of cinnamon and baked apples rising to meet the morning quiet. There’s something deeply comforting about this simple dessert, how it transforms humble ingredients into something that feels both nostalgic and new. It’s the kind of recipe that asks for little but gives so much in return.
Ingredients
– about 4 cups of thinly sliced apples (I like a mix of tart and sweet)
– 2 cups of coarse breadcrumbs from day-old bread
– a generous half cup of brown sugar
– 6 tablespoons of melted vegan butter
– 2 teaspoons of cinnamon
– a good pinch of nutmeg
– a splash of lemon juice
– a couple of tablespoons of maple syrup
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish with some of the vegan butter.
2. Toss the sliced apples with lemon juice in a large bowl to prevent browning.
3. In a separate bowl, combine breadcrumbs, brown sugar, cinnamon, and nutmeg until evenly mixed.
4. Drizzle the melted vegan butter over the breadcrumb mixture and stir until everything is moistened and crumbly.
5. Spread half of the apple slices evenly across the bottom of your prepared baking dish.
6. Sprinkle half of the breadcrumb mixture over the apples in an even layer.
7. Repeat with the remaining apples and breadcrumb mixture to create two complete layers.
8. Drizzle maple syrup evenly over the top layer for extra caramelization.
9. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
10. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and crispy.
11. Let it rest for at least 15 minutes before serving to allow the juices to thicken.
From the oven emerges a dessert where the soft, tender apples melt into the crispy, spiced topping in perfect contrast. The maple syrup caramelizes into a subtle sweetness that complements the tart apples beautifully. For something special, try serving it warm with a dollop of coconut whipped cream or alongside a cup of chai tea as the evening settles in.
Ginger Apple Brown Betty
When the crisp autumn air settles in and apples fill the market stands, this simple dessert feels like wrapping yourself in a warm blanket. It’s the kind of humble, comforting dish that asks for little but gives so much warmth and nostalgia, perfect for those quiet afternoons when you want to slow down and savor the season.
Ingredients
– 4 cups of peeled and sliced tart apples (about 3–4 medium ones)
– 1 ½ cups of fresh breadcrumbs from a rustic loaf
– ½ cup of packed light brown sugar
– 6 tablespoons of cold unsalted butter, cut into small cubes
– 2 tablespoons of finely grated fresh ginger
– 1 teaspoon of ground cinnamon
– A good pinch of salt
– A splash of fresh lemon juice
– A couple of tablespoons of water, just to moisten
Instructions
1. Preheat your oven to 375°F and lightly butter a 9-inch baking dish.
2. In a large bowl, toss the sliced apples with the lemon juice, grated ginger, and cinnamon until evenly coated.
3. In a separate bowl, combine the breadcrumbs, brown sugar, and salt, then work in the cold butter cubes with your fingers until the mixture resembles coarse crumbs. (Tip: Using cold butter helps create a crisp, flaky topping.)
4. Spread half of the apple mixture evenly in the prepared baking dish.
5. Sprinkle half of the breadcrumb mixture over the apples.
6. Layer the remaining apples on top, followed by the rest of the breadcrumb mixture.
7. Drizzle the water evenly over the top to help the crumbs moisten and bind. (Tip: This prevents the topping from drying out too much during baking.)
8. Cover the dish tightly with foil and bake for 30 minutes.
9. Remove the foil and continue baking for another 15–20 minutes, until the topping is golden brown and the apples are tender when pierced with a fork. (Tip: Let it rest for 10 minutes before serving to allow the juices to thicken slightly.)
Zesty with ginger and sweet from the baked apples, this brown betty emerges with a tender, saucy bottom and a crisp, buttery crumb topping that begs to be scooped warm into bowls. Try serving it with a dollop of softly whipped cream or a scoop of vanilla ice cream to contrast the spiced warmth, or enjoy it straight from the dish on a cozy evening when the world outside feels just a little quieter.
Almond-Topped Apple Brown Betty
Evenings like this call for something simple, something that fills the kitchen with the scent of cinnamon and baked apples, a quiet comfort that feels like a warm hug after a long day. It’s the kind of dessert that doesn’t ask for much, just a few humble ingredients and a little patience as it turns golden and fragrant in the oven. This almond-topped version adds a gentle crunch that makes it feel just a little bit special.
Ingredients
– About 4 cups of torn-up bread pieces, from a day-old loaf
– 3 large apples, peeled and sliced thin
– A good half cup of brown sugar
– A generous teaspoon of cinnamon
– A pinch of salt
– A couple of tablespoons of melted butter
– A splash of vanilla extract
– A handful of sliced almonds for sprinkling on top
Instructions
1. Preheat your oven to 375°F and grab a medium baking dish.
2. Toss the torn bread pieces with the melted butter in a large bowl until every piece is lightly coated.
3. In a separate bowl, mix the sliced apples with the brown sugar, cinnamon, and that pinch of salt until the apples are evenly covered.
4. Spread half of the buttered bread pieces in an even layer at the bottom of your baking dish.
5. Spoon all of the apple mixture over the bread layer, spreading it out gently.
6. Top the apples with the remaining bread pieces, scattering them loosely so some apples peek through.
7. Sprinkle the sliced almonds evenly over the top layer of bread.
8. Bake in the preheated oven for 35–40 minutes, until the top is golden brown and you can see the apples bubbling at the edges.
9. Let it sit on the counter for about 10 minutes before serving—this helps the layers set so it slices neatly.
My favorite part is that first spoonful, where the soft, spiced apples meet the buttery bread and the toasted almonds add just enough crunch. It’s wonderful still warm from the oven, maybe with a drizzle of cold cream over the top, or even for breakfast the next day, straight from the fridge.
Apple Brown Betty with Oat Crumble
Gently, as the afternoon light softens across the kitchen counter, I find myself drawn to the humble comfort of baking, to the way warm spices and tart apples can fill a home with such quiet joy. This simple dessert feels like a whispered secret from generations past, a reminder that the most satisfying treats are often the simplest to make.
Ingredients
For the apple base, you’ll need about 4 cups of thinly sliced tart apples (like Granny Smith), a good squeeze of fresh lemon juice (about a tablespoon), a third of a cup of light brown sugar, a teaspoon of ground cinnamon, and just a pinch of salt. For the crumble topping, gather a cup of old-fashioned rolled oats, half a cup of all-purpose flour, a third of a cup of cold unsalted butter cut into small pieces, a quarter cup of granulated sugar, and another pinch of salt.
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the 4 cups of thinly sliced tart apples with the tablespoon of fresh lemon juice, tossing gently to coat all the slices evenly.
3. Sprinkle the third of a cup of light brown sugar, the teaspoon of ground cinnamon, and a pinch of salt over the apples, and stir until the apples are uniformly coated.
4. Transfer the apple mixture into the prepared baking dish, spreading it into an even layer.
5. In a separate medium bowl, add the cup of old-fashioned rolled oats, half a cup of all-purpose flour, the third of a cup of cold unsalted butter pieces, the quarter cup of granulated sugar, and a pinch of salt.
6. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining; this creates a flaky texture.
7. Evenly sprinkle the oat crumble topping over the apple layer in the baking dish, covering it completely.
8. Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
9. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the juices to thicken slightly.
Beneath that golden, oat-strewn crust, the apples soften into a tender, spiced compote that mingles with the buttery crumbs in every spoonful. I love serving it warm in little bowls, perhaps with a dollop of vanilla ice cream melting slowly into the crevices, turning each bite into a cozy embrace of autumn flavors.
Maple Pecan Apple Brown Betty
Falling leaves and crisp air always bring me back to this comforting dessert, where the scent of warm apples and toasted pecans fills the kitchen like a gentle embrace. There’s something deeply soothing about the way maple syrup caramelizes against the tart apples, creating a dessert that feels like autumn itself. It’s the kind of simple pleasure that makes you want to curl up with a bowl and watch the world slow down outside your window.
Ingredients
– About 4 cups of thinly sliced apples (I like using a mix of Granny Smith and Honeycrisp)
– A generous half cup of maple syrup
– A couple of handfuls of chopped pecans
– Around 2 cups of bread cubes from day-old bread
– A good splash of melted butter
– A sprinkle of cinnamon
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and lightly butter an 8×8 inch baking dish.
2. In a medium bowl, toss the thinly sliced apples with the maple syrup until every slice is glistening.
3. Spread half of the bread cubes evenly across the bottom of your prepared baking dish.
4. Spoon the maple-coated apples over the bread layer, making sure they’re distributed evenly.
5. Scatter the chopped pecans over the apples, letting them nestle between the slices.
6. Top everything with the remaining bread cubes, creating a textured surface.
7. Drizzle the melted butter evenly over the top layer, making sure to cover most of the bread.
8. Sprinkle cinnamon and that pinch of salt over everything – the salt will make the sweet flavors pop.
9. Bake for 45-50 minutes until the top is golden brown and you can see the apples bubbling around the edges.
10. Let it rest for 15 minutes before serving – this allows the juices to thicken and the layers to set properly.
Letting this brown betty rest transforms it from simply warm to perfectly textured, where the bread becomes custardy while the pecans retain their satisfying crunch. The maple syrup soaks into every layer, creating pockets of caramel-like sweetness that contrast beautifully with the tart apples. I love serving it still warm with a dollop of cold vanilla ice cream, watching it melt into the crevices and create the most delightful temperature contrast.
Bourbon Apple Brown Betty
Beneath the crisp autumn air, there’s something deeply comforting about filling the kitchen with the scent of warm apples and bourbon, a simple dessert that feels like wrapping yourself in a soft, familiar blanket.
Ingredients
– about 4 cups of peeled and sliced tart apples
– a couple of thick slices of day-old bread, torn into small pieces
– half a cup of packed brown sugar
– 6 tablespoons of cold unsalted butter, cut into small bits
– a generous splash of bourbon
– a teaspoon of ground cinnamon
– a pinch of salt
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, toss the peeled and sliced apples with the bourbon, cinnamon, and a pinch of salt until evenly coated.
3. In a separate bowl, combine the torn bread pieces with the packed brown sugar.
4. Add the cold butter bits to the bread mixture and use your fingers to rub everything together until the mixture resembles coarse crumbs and the butter is well distributed.
5. Spread half of the breadcrumb mixture evenly over the bottom of a 9-inch baking dish.
6. Arrange all of the bourbon-coated apple slices in an even layer over the breadcrumb base.
7. Sprinkle the remaining breadcrumb mixture evenly over the top of the apples, covering them completely.
8. Place the baking dish in the preheated oven and bake for 35-40 minutes, until the top is deeply golden brown and crisp and you can see the apples bubbling around the edges.
9. Remove the baking dish from the oven and let it rest on a wire rack for at least 15 minutes before serving.
Golden and bubbling straight from the oven, the top offers a shattering crispness that gives way to tender, bourbon-kissed apples beneath. I love serving it still warm in shallow bowls, the contrast of textures and the deep, caramelized flavor feeling like the very heart of fall.
Berry-Apple Brown Betty
Dusk settles softly outside my window, the kind of quiet evening that calls for something warm and comforting from the oven, something that fills the kitchen with the scent of cinnamon and fruit. I find myself reaching for a couple of apples and a handful of berries, thinking about how a simple brown betty can feel like a gentle hug at the end of the day.
Ingredients
– 4 cups of cubed, day-old bread (about half a loaf)
– 3 large apples, peeled and sliced thin
– 2 cups of mixed berries (I used a handful of frozen ones)
– 1/2 cup of brown sugar
– 1/3 cup of melted butter
– A good sprinkle of cinnamon (about 1 teaspoon)
– A pinch of salt
– A splash of lemon juice
Instructions
1. Preheat your oven to 375°F and grab an 8×8 inch baking dish.
2. Toss the apple slices and mixed berries with the splash of lemon juice in a large bowl to keep them from browning.
3. Sprinkle the brown sugar, cinnamon, and pinch of salt over the fruit, and mix gently until everything is coated evenly.
4. In a separate bowl, combine the cubed bread with the melted butter, stirring until each piece is lightly coated. (Tip: Using slightly stale bread helps it soak up the butter and fruit juices without getting soggy.)
5. Spread half of the buttered bread cubes in an even layer across the bottom of your baking dish.
6. Spoon all of the fruit mixture over this first bread layer, letting the juices seep down.
7. Top the fruit with the remaining buttered bread cubes, covering it completely.
8. Place the dish in the preheated oven and bake for 35-40 minutes. (Tip: Check at the 30-minute mark—you’re looking for the top to be golden brown and crisp, with the fruit bubbling around the edges.)
9. Remove the brown betty from the oven and let it rest for 10 minutes before serving. (Tip: This resting time allows the juices to thicken slightly, making it easier to scoop.)
Underneath that crisp, buttery topping, the apples have softened into a sweet-tart jamminess, while the berries burst with little pockets of brightness. I love serving it still warm in shallow bowls, maybe with a dollop of cold vanilla yogurt that melts into the crevices, turning each spoonful into a mix of temperatures and textures.
Conclusion
Versatile and comforting, these 25 apple brown Betty variations offer something for every taste and occasion. We hope you find a new family favorite among these delicious twists on a classic dessert! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save for your next baking adventure.
