CRANBERRY BETTY

Cranberry Betty image

For a tart autumn dessert, this one is hard to beat. We love the way the sweet apples and brown sugar complement the tangy cranberries. Topped with the lemon sauce, it's a winner! -Leona Cullen, Melrose, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 14

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Ingredients

4 cups soft bread crumbs
6 tablespoons butter, divided
5 cups sliced peeled tart apples
1 cup packed brown sugar
3/4 teaspoon ground nutmeg
2 cups fresh or frozen cranberries, thawed
LEMON SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
Pinch salt
1 cup water
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter

Steps:

In a skillet, brown the bread crumbs in 3 tablespoons butter. Place half the apples in a greased 8-in. square baking dish. Combine the brown sugar and nutmeg; sprinkle half over apples. Top with half of the bread crumbs. Dot with half of the remaining butter. Place the cranberries on top. Layer with remaining apples, brown sugar mixture, bread crumbs and butter. , Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes more or until fruit is tender. , For lemon sauce, combine sugar, cornstarch and salt in a saucepan; add water and lemon zest until smooth. Bring to a boil; cook 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter until melted. Serve over warm Cranberry Betty.

Nutrition Facts :

*** Explore more Cranberry Betty Recipes »

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Jonathan F

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I would give this recipe 5 stars! It was so easy to make and it tasted amazing. I will definitely be making this again.

Jubaida Jannat Khushi

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This recipe was easy to make and turned out great! The cranberries added a nice tartness to the dish. I will definitely be making this again.

Sahib Jee

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This was a delicious and easy recipe to follow. I made it for my family over the holidays and it was a hit! The cranberries give it a tart and tangy flavor that is perfectly balanced by the sweetness of the apples. I will definitely be making this re

Sakib all hasan shanto

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This recipe is very flexible and forgiving, which makes it perfect for beginner bakers. I didn't have any fresh cranberries on hand, so I used frozen cranberries instead. The texture wasn't quite as good as it would have been with fresh cranberries,

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