• 10servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, D
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. Nonstick spray oil

  2. **FILLING**

  3. 3/4 cup 120g / 4 1/5oz Packed light brown sugar

  4. 1/4 teaspoon 1 1/3ml Ground allspice (generous tsp.)

  5. 2 cups 186g / 6.6oz Fresh cranberries

  6. 2 1/2 cups 592ml Peeled, cored and thinly sliced Stayman, - (about 3 apples) Nittany or other tart flavorful apples

  7. 2 1/2 cups 592ml Peeled, cored and thinly sliced ripe pears preferably Bosc (about 3 pears)

  8. 5 cups 1185ml 1/2" crusty slightly crispy sourdough French style bread

  9. 1 baguette

  10. 2/3 cup 157ml Cranberry juice cocktail

  11. 1 tablespoon 15ml Unsalted butter - cold, cut into small bits

  12. **TOPPING**

  13. 3/4 cup 46g / 1.6oz Flour

  14. 2/3 cup 106g / 3.7oz Packed light brown sugar

  15. 1/2 teaspoon 2 1/2ml Ground cinnamon

  16. 5 tablespoons 75ml Unsalted butter - cut into bits

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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

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

  6. 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.

  7. 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.

  8. Shared by: Jamie, clippingcooking MC Formatted by Mary []


Send feedback