Apple Cranberry Brown Betty With Apple Cider Creme Fraiche



Apple Cranberry Brown Betty

  • 1 lb. loaf hearty, good quality bread, such as egg braid (challah), French or Italian, cut into 1/2-inch cubes
  • 4 sticks (1 lb.) unsalted butter, melted
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 3 cups firmly packed brown sugar
  • 6-8 cups diced peeled cooking apples (Granny Smith, Baeburn)
  • 2 cups dark or golden raisins
  • 1 bag fresh cranberries, rinsed, sorted
  • 2 cups chopped dates

    Apple Cider Crème Fraiche

  • 1 pint sour crème
  • 1/2 cup apple cider syrup
  • 1/4 tsp. freshly grated nutmeg
  • 2 Tbsp. extra fine granulated sugar, if you'd like it sweeter


    Apple Cranberry Brown Betty

    1. In a large mixing bowl, toss bread cubes with melted butter, cinnamon, nutmeg, salt and brown sugar to combine well.

    2. Arrange in layers in the crockpot: bread, apples, cranberries, raisins, dates, bread and so on, until all ingredients have been used.

    3. Cover and cook on high for 2 to 2 1/2 hours or until apples are tender.

    4. Serve warm with apple cider crème fraiche, cream or ice cream.

    Apple Cider Crème Fraiche

    To make apple cider syrup:

    1. In a large pot, pour 2 quarts of good quality apple cider, such as an organic brand not from concentrate.

    2. Bring to boil and allow to continue at a rolling boil until the cider reduces to a syrup, thick enough to coat a spoon.

    3. Remove from heat, allow to cool slightly and pour into a clean jelly jar.

    To make cream fraiche:
    1. In a bowl, mix the sour crème, apple cider syrup and nutmeg until smooth.

    2. Serve at room temp. This will keep until the expiration of the sour cream.

    Yield: 6 to 10 servings
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