Skillet Apple Brown Betty

1. FOR THE BREAD CRUMBS: Pulse bread, butter, and sugar in food processor until coarsely ground, 5 to 7 pulses. Transfer bread crumbs to 12-inch skillet and toast over medium heat, stirring constantly, until deep golden brown, 8 to 10 minutes. Transfer to paper towel–lined plate; wipe out skillet.
2. FOR THE FILLING: Combine sugar, ginger, cinnamon, and salt in small bowl. Melt 1-1⁄2 tablespoons butter in now-empty skillet over high heat. Stir in Granny Smith apples and half of sugar mixture. Distribute apples in even layer and cook, stirring 2 or 3 times, until medium brown, about 5 minutes; transfer to medium bowl. Repeat with remaining 1-1⁄2 tablespoons butter, Golden Delicious apples, and remaining sugar mixture, returning first batch of apples to skillet when the second batch is done.
3. Add apple cider to skillet and scrape pan with wooden spoon to loosen browned bits; cook until apples are tender but not mushy and liquid has reduced and is just beginning to thicken, 2 to 4 minutes.
4. Off heat, stir in lemon juice, if using, to taste, and 1⁄3 cup toasted bread crumbs. Gently press apples into even layer and sprinkle evenly with remaining toasted bread crumbs. Spoon into individual bowls and serve.

SKILLET APPLE BROWN BETTY WITH GOLDEN RAISINS AND CALVADOS
Any applejack, or even brandy, can be used in place of the Calvados.
Substitute 1⁄4 cup Calvados for equal amount apple cider and add 1⁄2 cup golden raisins to apples along with cider-Calvados mixture.

SKILLET APPLE BROWN BETTY WITH PECANS AND DRIED CRANBERRIES
Add 1⁄2 cup pecans to food processor along with bread, sugar, and butter and process as directed. Add 1⁄2 cup dried cranberries to apple mixture with cider.