Apple Cranberry Brown Betty

Preheat the oven to 350 degrees. Have a 9-inch pie plate or ceramic baking dish at hand.

Tear the bread into pieces (crusts included), letting them fall into a food processor. Pulse for about 15 seconds or until the pieces are reduced to crumbs. The yield should be about 2 cups. Transfer to a medium bowl along with 1 tablespoon of the melted butter, the walnuts, brown sugar, 1/2 teaspoon of the cinnamon and a pinch of salt; toss to incorporate.

Combine the apple slices, maple syrup, apple cider, vanilla extract and the remaining 1/2 teaspoon of cinnamon and pinch of salt in a large saucepan over medium-high heat. Cook, stirring occasionally, until the apples are tender but still retain their shape, about 5 minutes.

Stir in the cranberries and the remaining tablespoon of melted butter. Transfer the apple mixture to the pie plate or dish.

Scatter the bread crumb mixture over the apples. Bake for 30 minutes or until the topping is crisped and lightly browned. Allow to cool for 10 minutes before serving


  • 2 slices whole-wheat sandwich bread
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons chopped walnuts
  • 2 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 pinches salt
  • 4 large (unpeeled) Golden Delicious apples, cored and cut into 1/4-inch-thick slices
  • 1/4 cup pure maple syrup
  • 1/3 cup unsweetened apple cider
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries

Makes 6 servings

Per Serving: Calories 220; Total Fat 7 g (Sat Fat 3); Protein 2 g; Carb 40 g; Fiber 3 g; Cholesterol 10 mg; Sodium 150 mg

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