Cranberry Pear Brown Betty
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.
Cooking Methodslow cooking
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationdiabetic, egg-free, healthy, lactose-free, low-fat, peanut free, soy free, tree nut free, vegan
Equipmentcrock pot, food processor
Mealbrunch, dinner, tea
Taste and Texturefruity, juicy, sweet, tart
Type of Dishdessert, fruit
- 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)
In a bowl, combine bread crumbs and butter. Set aside.
In a separate bowl, combine pears, lemon juice, cranberries and brown sugar.
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.
2007 Judith Finlayson