In Good Taste Recipe: Fall Fruit Betty

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Fall Fruit Betty

By Josie Ross

This dessert is built like lasagna, with alternating layers of breadcrumbs and mixed fruit. Vary the fruit according to what’s in season and what pleases your palate. Dried cherries with pears, for example, is a wonderful combination.

2 cups breadcrumbs

1/4 teaspoon salt

1/2 cup butter, melted

2 apples, thinly sliced

3 pears, thinly sliced

½ cup raisins or dried cranberries

3/4 cup light brown sugar

½ teaspoon ground cloves

1 teaspoon ground cinnamon

1/3 cup apple cider

Vanilla or maple ice cream to serve.

Preheat oven to 350 degrees Fahrenheit.

Combine the breadcrumbs with the salt and melted butter. Divide the mixture into three equal bowls. Place one-third in a greased 1-1/2 quart baking dish.

Combine the sugar, cinnamon, cloves, and apples in a large bowl. Toss well. Place ½ the mixture over the bread crumbs in the baking dish. Add another third of the crumbs, and then another layer of apples, and the final layer of crumbs. Without moistening the top layer of crumbs, drizzle the cider along the side of the dish (this will keep the apples moist and help create steam to cook them). Cover the dish and bake for 30 minutes. Remove the cover and bake another 20 minutes to brown the top.

Serve warm with vanilla or maple ice cream.

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