Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 14 Times
Can be made ahead of time.
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Cranberry Pear Brown Betty
Cookbook
I love the combination of textures and flavors in this old-fashioned favorite. When cranberries are in season, I always freeze a bag or two so I can make this wholesome dessert year-round. It’s a great way to use up day-old bread.
Yield : Makes 8 servings
Ingredients
- 2 cups (500 ml) dry coarse whole wheat bread crumbs (see Tips)
- 2 tbsp (25 ml) butter, melted, or extra virgin olive oil
- 6 pears, peeled, cored and sliced
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1 cup (250 ml) fresh or frozen cranberries
- ¼ cup (50 ml) packed brown sugar
- ½ cup (125 ml) cranberry cocktail (no sugar added)
Directions
1. In a bowl, combine bread crumbs and butter. Set aside.
2. In a separate bowl, combine pears, lemon juice, cranberries and brown sugar.
3. In a greased slow cooker stoneware, spread one-third of the bread crumb mixture. Layer half of the pear mixture over top. Repeat. Finish with a layer of crumbs and pour cranberry cocktail over top. Cover and cook on High for 4 hours, until fruit is tender and mixture is hot and bubbly.
Notes
Works best in a small (3½ quart) slow cooker
To make dried bread crumbs for this recipe, toast 4 slices of whole wheat bread. Tear into pieces and process in a food processor fitted with a metal blade until finely ground. Use a light-tasting whole wheat loaf for this recipe. Those with heavy molasses content will overpower the fruit.
© 2007 Judith Finlayson
Nutritional Information
Nutrients per serving
181 kcal
4 % daily value
16 % daily value
0 % daily value
228 mg
23 mg
2 g
23 g
6 g
37 g
0 mg
70 mg
1 g
4 g
4 % daily value
