Cranberry Apple Brown Bettie

An apple brown betty is a retro recipe that’s similar to a fruit crisp or cobbler but made with bread crumbs. To give this traditional recipe an upgrade, I’m making mine with tart apples and cranberries, brown sugar, cinnamon, and orange zest. It is rustic and cozy baked in a cast iron skillet.

Overview

• Skill Level: Beginner
• Component Used: Fruit Filling Master Recipe

I love a rustic recipe and it doesn’t get more rustic than an old fashioned apple brown betty baked in a skillet. But you know me, I just had to tweak the traditional recipe and make it my own.

My version includes a variety of tart and sweet apples, cranberries, orange zest, and fresh sage. I’m also making my own breadcrumbs by toasting up a loaf of sweet challah bread. This is an easy, rustic recipe that is very beginner friendly.

Bake this retro beauty in a cast iron skillet and serve with cold heavy cream or whipped cream. After I made all of these changes, I had one more to make. I renamed it Cranberry Apple Brown Bettie; emphasis on the Bettie.

What is a brown betty?

Brown betties are a retro American staple dating way back to the 1800s. Traditionally called apple brown betty, they include fresh apples combined with sweetened bread crumbs. They’re a nod to a deconstructed apple pie and in the same category as fruit cobblers, crisps, and crumbles.

Tips for making the best cranberry apple brown bettie

• Use a variety of tart and sweet apples! Apples like Granny Smith, Cosmic Crisp, Honeycrisp, and Golden Delicious are usually easy to find and work well in this recipe.
• Make your own breadcrumbs. It’s easy to buy the pre-made breadcrumbs from the store but homemade ones are so easy to make with a loaf of challah or brioche. I like to keep the chunks a little larger than store-bought.
• Include the fresh sage. The fresh sage in this recipe is optional but it pairs so well with cranberries and orange zest.
• Don’t underbake! Brown betties are similar to fruit pies in that they require a long bake time. Make sure the filling is bubbling and thick before taking it out of the oven otherwise the filling will be soggy and soupy.
• Tent with foil. About halfway through the bake time, place a piece of aluminum foil over the top to prevent the breadcrumbs from over-browning.
• Serve warm with something cold like ice cream, whipped cream, or cold heavy cream.

How to make cranberry apple brown bettie

There are four components and layers to this dessert: breadcrumbs, fruit, sugar mixture, and acidic liquid. We’ll make all four components separately, assemble, and then bake. Let’s get into it!

Make the breadcrumbs

You can easily buy pre-made breadcrumbs but I highly recommend making your own. It’s very easy and makes all the difference.

Using a serrated knife, slice a loaf of challah or brioche bread into cubes. You can also use your hands to shred the bread into chunks. It doesn’t matter the size. Place the pieces onto a baking sheet in an even layer and bake until browned and crispy.

If you pile too many on the sheet pan, you’ll want to toss the bread pieces midway through so that the pieces underneath get crisp. Place the cooled bread chunks into a food processor and pulse until you have coarse crumbs. I like to keep them a little larger than the tiny crumbs that you get from the store. Set aside.

Prep the fruit

If using fresh cranberries, rinse them and place in a bowl. If using frozen cranberries, thaw and drain out the excess liquid.

Peel, core, and thinly slice the apples. Place in a bowl with the cranberries. Set aside.

Combine the sugar mixture

In a medium bowl, combine the brown sugar, cinnamon, nutmeg, orange zest, fresh sage if using, and salt. Whisk together and set aside.

Measure out the acidic liquid. Now we’re ready to assemble!

Assemble

In a buttered skillet, layer the components. Start by spreading a third of the breadcrumbs into the bottom of the skillet in an even layer. Next, layer half of the fruit over top of the breadcrumbs. Top with half of the sugar mixture. Next, pour about half of the acidic liquid over the top.

Repeat this process with another third of the breadcrumbs, the remaining fruit, and then the remaining sugar mixture. Pour the remaining acidic liquid over the top and then spread the remaining bread crumbs over that. Dot the top with cold slices of butter.

That’s it! Bake on the center oven rack as directed 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.

How to serve

Brown betties are best served warm or room temperature. Spoon a large scoop into a bowl. Enjoy as is or add a scoop of ice cream, whipped cream, or a pour of cold heavy cream. This might sound odd but a drizzle of cold cream over sweet, warm fruit is an old fashioned alternative to ice cream or whipped cream.

Make cinnamon whipped cream by adding 1 teaspoon ground cinnamon to my basic whipped cream recipe.

Storage

After the brown bettie is cooled, add a layer of aluminum foil and store in the refrigerator for up to 3 days. Place the entire skillet back in the oven on a low temperature to warm. You can also scoop individual portions into bowls and microwave for about 30 seconds or until it’s warmed.

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious fruit recipes!

• Basic Fruit Cobbler Recipe (customizable!)
• Cranberry Apple Pie
• Triple Berry Cobbler
• Raspberry Turnovers