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Cranberry Pear Brown Betty

This image courtesy of Colin Ericcson

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.

NotesWorks 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.

Makes8 servings

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationdiabetic, egg-free, healthy, lactose-free, low-fat, peanut free, soy free, tree nut free, vegan

Equipmentcrock pot, food processor

Mealbrunch, dinner, tea

Moodfestive

Taste and Texturefruity, juicy, sweet, tart

Type of Dishdessert, fruit

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)

Instructions

  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.

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