Harrvest Fruit and Berry Betty (7 PTS)

Preheat the oven to 375 degrees. Lightly coat a 9-by-13-inch baking dish with the spray oil.

For the filling: In a large bowl, combine the sugar, cinnamon, allspice and cranberries. Add the apples, pears, bread and cranberry juice cocktail and toss to coat. Spread the mixture evenly in the prepared baking dish. Sprinkle with the butter. Bake for 10 minutes.

For the topping: In a food processor or a blender, combine the flour, sugar and cinnamon and pulse to mix. Sprinkle the butter over the mixture and process until well blended, about 1 minute.

Alternatively, in a bowl, stir together flour, sugar and cinnamon.

With fingers or forks, work butter into dry ingredients until mixture is well blended.

Sprinkle the topping mixture evenly over the fruit mixture. Return the dish to the oven and bake for 20 to 25 minutes, until nicely browned and crisp on top. Transfer the dish to a wire rack to cool for at least 15 minutes. Serve warm or at room temperature.

Per serving: 353 calories , 4 gm protein, 68 gm carbohydrates, 9 gm fat, 20 mg cholesterol, 5 gm saturated fat, 166 mg sodium, 4 gm dietary fiber Betty recipes started turning up in 19th-century America. Early versions usually called for several layers of fruit and bread cubes and were rather puddinglike. I prefer to spread the fruit and bread in a single layer and bake in a flat dish, which, while less traditional, produces a crispier texture.

Shared by: Jamie, clippingcooking MC Formatted by Mary [mnmpoms@ponyexpress.net]