Apple Cranberry Brown Betty
From wylddwoman 12 years ago
- 2 hours to make
- Serves 12
Any dessert my mother ever made with "Brown Betty" topping was always a hit. Down-home country baking at its best, this sweet and tangy dessert is best served when warm with a scope of vanilla ice cream. Read more Don't let the prep time fool you, half of that time it spends in the oven, and if you have a few helpers around, or decide to keep the apple skins on, it's quick and easy. See less
Ingredients
- 8 c. granny smith apples shopping list
- 12 oz bag of fresh cranberries (rinsed) shopping list
- juice from 1 lemon shopping list
- 2/3 c. sugar shopping list
- 1 tsp cinnamon shopping list
- 2/3 c. brown sugar shopping list
- 1/3 c. flour shopping list
- 1/2 stick butter (4 Tbsp) shopping list
- 9" x 13" baking dish shopping list
How to make it
For the Brown Betty topping:
- Soften the butter at room temperature for an hour.
- Combine the butter, flour and brown sugar and mix by hand until thoroughly combined.
- Set aside.
For apple cranberry filling:
- Peel, core and slice the apples into roughly 1/2 inch wedges (or thinner if you want a softer filling).
- Toss the apples in the lemon juice as you cut them so they do not brown.
- Hand mix the apples, cranberries and sugar together until coated.
Bringing the magic together:
- Preheat the oven to 425 degrees.
- Spread the filling in a 9" x 13" baking dish and cover evenly with the brown betty topping.
- Bake for 50 minutes, or until the top is golden brown.
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