Betties are part of the group of baked-fruit-with-topping dishes (along with cobblers, crisps, crumbles, slumps, etc.), which I can never seem to tell apart from one another. After comparing Apple Betty recipes in multiple 19th and 20th century cookbooks, it seems like the distinguishing feature of a Betty is multiple layers of breadcrumbs alternating with the fruit – although there were a few exceptions that used cubes or slices of bread instead. This recipe from 1866 makes a pretty standard Apple Betty. No measurements are given in the original; I have provided the amounts I used for a 1.5 quart baking dish, but since precise measurements don’t matter it can be easily adapted for other sizes.