Instructions

1. FOR THE BREAD CRUMBS: Pulse bread, sugar, and butter in food processor until coarsely ground, about six 2-second pulses. Transfer mixture to 12-inch skillet; cook over medium heat, stirring constantly, until crumbs are deep golden brown, about 5 minutes. Transfer to paper towel-lined plate; wipe out skillet.
2. FOR THE APPLES: Combine sugar, spices, and salt in small bowl. Heat 1 tablespoon butter in now-empty skillet over medium-high heat; when foaming subsides, stir in 4 cups apples and half of sugar mixture. Distribute apples in even layer and cook, stirring two or three times, until medium brown, about 5 minutes; transfer to medium bowl. Repeat with remaining butter, apples and sugar mixture, returning first batch of apples to skillet when second batch is done. Add apple cider and scrape bottom and sides of skillet with wooden spoon to loosen browned bits; cook until 1/3 cup liquid remains and apples are tender but not mushy, 2 to 4 minutes. Remove from heat; stir in lemon juice, if using (see notes), and 1/2 cup toasted bread crumbs. Using wooden spoon, lightly flatten apples into even layer in skillet and evenly sprinkle with remaining toasted bread crumbs. Let cool 5 minutes. Spoon warm betty into individual bowlsl and serve with vanilla ice cream, if desired.