Harrvest Fruit and Berry Betty (7 PTS)

Recipe Ingredients

		Nonstick spray oil
		**FILLING**
3/4 cup	120g / 4.2oz	Packed light brown sugar
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground allspice (generous tsp.)
2 cups	186g / 6.6oz	Fresh cranberries (substitute frozen - finely chopped (may thawed cranberries
2 1/2 cups	592ml	Peeled, cored and thinly sliced Stayman, - (about 3 apples) Nittany or other tart flavorful apples
2 1/2 cups	592ml	Peeled, cored and thinly sliced ripe pears preferably Bosc (about 3 pears)
5 cups	1185ml	1/2" crusty slightly crispy sourdough French style bread (about 1 baguette
2/3 cup	157ml	Cranberry juice cocktail
1 tablespoon	15ml	Unsalted butter - cold, cut into small bits
		**TOPPING**
3/4 cup	46g / 1.6oz	Flour
2/3 cup	106g / 3.7oz	Packed light brown sugar
1/2 teaspoon	2.5ml	Ground cinnamon
5 tablespoons	75ml	Unsalted butter - cut into bits

Recipe Instructions

Preheat the oven to 375 degrees. Lightly coat a 9-by-13-inch baking

dish with the spray oil.

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.

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.

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

With fingers or forks, work butter into dry ingredients until mixture

is well blended.

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.

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.

Shared by: Jamie, clippingcooking

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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