Fall Fruit And Cranberry Betty - Cincinnati News, FOX19-WXIX TV

Fall Fruit And Cranberry Betty

FALL FRUIT AND CRANBERRY BETTY

Generous 3/4 cup light brown sugar

1/2 teaspoon ground cinnamon

2 1/4 cups fresh ( or frozen, partially thawed) cranberries

     chopped fairly fine

2 1/2 cups peeled, cored, and thinly sliced tart, flavorful apples,

     such as Stayman, Nitttany, or Braeburn

2 1/2 cups peeled, cored, and thinly sliced ripe pears, preferably Bosc

5 cups cubed (1/2 inch) day old crusty slightly crisp sourdough or French

     bread, including crust

2/3 cup cranberrry juice cocktail or orange juice

1 T. cold unsalted butter, cut into bits

TOPPING

3/4 cup all purpose flour

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

     Generous 5 T cold unsalted butter, cut into chunks

Vanilla ice cream for serving

Position a rack in the upper third of the oven and preheat to 375 degrees. Lightly grease a 9x13 baking dish or coat with a non-stick spray.

In a large bowl, stir together the brown sugar, cinnamon, allspice, and cranberries until blended. Add the apples, pears, bread, and cranberry juice to the cranberry mixture, tossing until wellmixed. Spread the filling evenly in the  baking dish. Sprinkle with bits of butter. Bake for 10 minutes.

Meanwhile, in a food processor, combine the flour, brown sugar and cinnamon, pulsing several times to mix. Add the butter. Process until the mixture is well blended, about 1 minute. Alternatively,, in a small bowl, stir together the flour, brown sugar, and cinnamon. With a pastry blender, fork, or your finger tips, work the butter into the dry ingredients until blended well.

Sprinkle the topping evenly over the filling. Bake for 20 to 30 minutes longer, or until nicely browned and bubbly at the edges. Transfer to a wire rack. Let cool for at least 20 minutes. Serve warm or at room temperature, with a scoop of ice cream, if desired.

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