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Cranberry Apple Brown Bettie is layers of bread crumbs, tart apples and cranberries, brown sugar, cinnamon, and orange zest. It is rustic and cozy baked in a cast iron skillet. Top with cinnamon whipped cream and an apple crisp and you have a lovely dessert or indulgent breakfast! 

Cranberry Apple Brown Betty in a skillet

Exactly three years ago today I went over to wordpress.com, signed up for a free domain, and created my first post. It was a whim. I had done it before. Numerous times before, actually. But something about this time stuck. Something about Baker Bettie, this sassy/confident/fun/baker/blogger version of myself, became my passion. And three years later, I am definitely even more passionate about this space I have created with you. This weird internet space where it feels like I know you and hopefully it feels like you know me.

A few things have happened over these three years…

*I got a new camera early on and pretended to know how to take pictures of food. I’m definitely still working on the actual knowing how to take pictures part of that.

*I made a lot of internet a blogging friends. Friends who inspire me, friends who make me laugh, and friends who push me to be better and explore, and even create a new project together.

*Mr. BB and I moved from Kansas to Philadelphia. I learned that the best thing about blogging is that this space can go with you anywhere. It is a virtual mobile home and has comforted me while making a new real life home in a new city.

*This year, I finished culinary school. I learned lots of things. Things about proper techniques, things about french pastries, things about bread making, and gosh, just so many things.

*I’ve made cookies. Oh, so many cookies. Easy cookies, complicated but oh-so-worth-it cookies, festive cookies, spicy cookies, scientific cookies, and big ass cookies.

*And I learned that everything baked in a cast iron skillet is better. Skillet bread, skillet cookie, skillet breakfast, pizza in a skillet, biscuits in a skillet, everything in a skillet!

A portion of Cranberry Apple Brown Betty on a plate

Deciding on what to make for such an exciting day for me is a hard task. I texted my husband, “I can’t think of what my favorite dessert is. I love everything!” He responded, “That is the biggest first world problem I have ever heard.” He is right. It is. But when you are a blogger, and your blog is your job, it is a real work problem! If I were picky, things like this would be easier. But I’ll just have all of it! All the pie, all the cookies, all the brownies, all ice cream. Just everything!

I settled on an “Apple Brown Betty” to which I insisted on renaming a “Brown Bettie” for obvious reasons. A Brown Bettie is similar to a cobbler, however it is put together in layers with bread crumbs, fruit, and a brown sugar. And because I love the tartness of cranberries I decided to add some along with a little fresh sage for an herbacious savory addition.

Challah bread, green apples and fresh cranberries spread out

You want to make fresh breadcrumbs for this. I used challah for that, but brioche would also work well.

Challah bread sliced and cubed up

Cube the bread up and toast it lightly before blasting it quickly in a blender or food processor to make crumbs.

Challah breadcrumbs layered into the skillet

You can use a baking dish, but I love the feel of baking in a cast iron skillet. It just feels cozy and old fashioned. To start, spread a layer of bread crumbs in the bottom of the dish.

Apples and cranberries layered into the skillet

Add a layer of apples and cranberries over the bread crumbs. Mix the brown sugar with some spices. I added in some cinnamon, a bit of nutmeg, orange zest, and fresh sage. Half of that goes over the first layer of apples.

Brown sugar mixture topped over the fruit in the skillet. Orange juice and apple cider being poured on top.

Next you need some moisture. I added a mixture of apple cider and orange juice. But you could use all orange juice, or orange juice and lemon juice, or even cranberry juice! Whatever you want!

P.S.- That is not my manly hand. That is Mr. BB. He’s the best pourer around. Contact me for details about hiring him. 

Another layer of bread crumbs comes next, then an apple cranberry layer, then brown sugar and juice, and it is finished with a last layer of bread crumbs! I don’t think I’m expressing to you how much fun I had putting this together! It just gets more exciting and delicious with every layer!

My cat, Wyatt, examining the food setup

My food stylist was getting a little distracted during the process though. He has no attention span.

Cranberry Apple Brown Betty after baked in a skillet

There you have it. A Cranberry Apple Brown Bettie from yours truly!

I want to say thank you! Thank you to each and every one of you. If you have been around since the beginning or if this is your first time here. Thank you for reading my words, trying my recipes, telling me your stories, and sharing this space with me. You are the best around. I hope you stick with me for a while. I even made you a plate…

Cranberry Apple Brown Betty in a skillet with portions taken out

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Cranberry Apple Brown Betty in a skillet
No Ratings
Yield: 8-12 Servings

Cranberry Apple Brown Bettie

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Layers of bread crumbs, tart apples and cranberries, brown sugar, cinnamon, and orange zest. This brown betty is rustic and cozy baked in a cast iron skillet. Top with cinnamon whipped cream and an apple crisp and you have a lovely dessert or indulgent breakfast! 

Ingredients

  • 340 grams (12 ounces) challah or brioche bread, homemade or store-bought
  • 300 grams (1 1/2 cups) brown sugar, light or dark
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon finely chopped fresh sage, *optional
  • 2 teaspoons zested orange zest
  • large pinch of kosher salt
  • 675 grams (1 1/2 pounds) tart apples (this is the weight of the fruit actually going in the pie. Make sure to account for discarding the cores)
  • 168 grams (6 ounces) fresh or frozen cranberries
  • 120 grams (1/2 cup) acidic liquid (lemon juice, orange juice, apple cider vinegar - I'm using a combination of orange juice and apple cider vinegar)
  • 42 grams (3 tablespoons) unsalted butter, cold and thinly sliced

Instructions

PREP

  1. If using frozen cranberries, thaw completely and drain the excess juices off so that the filling is not too soupy.
  2. Preheat your oven to 350°F/ 175°C.
  3. Spread softened butter into a 10 or 12 inch (25-30 cm) cast iron skillet. You could also use a baking dish or pie plate.
  4. With a sharp serrated knife cut the challah or brioche bread (340 grams/ 12 ounces) into cubes. It doesn't matter the size. You can also tear the pieces into chunks. Spread the cubes onto a baking sheet and bake for about 8 minutes until toasted. Let the bread cool, then pulse the into coarse crumbs in a food processor or blender. Keep the oven on.
  5. Peel, core, and thinly slice the tart apples (675 grams/ 1 1/2 pounds).

Make and Bake

  1. In a small bowl, combine the brown sugar (300 grams/ 1 ½ cups) with ground cinnamon (1 teaspoon), ground nutmeg (¼ teaspoon), orange zest (2 teaspoons), chopped fresh sage (1 tablespoon) if using, and salt (large pinch).
  2. Measure out the acidic liquid (120 grams/ ½ cup). Set aside.
  3. Spread a third of the bread crumbs evenly into the bottom of the baking dish. Spread half of the apple slices over the bread crumbs and top with half of the sugar mixture. Drizzle half of the acidic liquid over the apples.
  4. Cover with another third of the bread crumbs, then the remaining apple slices, the remaining sugar mixture, and remaining acidic liquid. Cover with the last of the bread crumbs. Dot the top with the thinly sliced cold butter (42 grams/ 3 tablespoons).
  1. Bake at 350°F/ 175°C on the center oven rack for about 35-40 minutes, until the apples are tender, the juices are bubbling, and the top is golden brown. Cover the baking dish with foil after the 30 minute mark to prevent the crumbs from getting too dark. Let cool for about 15 minutes before serving.

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© Bettie
Category: All Recipes