Apple-Pear Brown Betty
Apple-Pear Brown Betty
Apple-Pear Brown Betty
Apple-Pear Brown Betty

Apple-Pear Brown Betty

David Venable

Channel fall's robust fruit flavors in this sweet & satisfying dessert.

Breadcrumb Base

  • 4 cups French bread, cubed
  • 4 Tbsp butter, melted
  • 1/4 tsp cinnamon
  • 3 Tbsp light brown sugar
  • 1/4 cup walnuts, chopped
  • 4 Tbsp chunky applesauce

Preparation

Preheat the oven to 350°F. Grease an 8" x 8" baking pan with nonstick food spray. Set aside.
To prepare the breadcrumb base, pulse the cubed bread in a food processor until crumbly (pieces do not need to be uniform in size). Stir together the breadcrumbs, melted butter, cinnamon, sugar, walnuts, and applesauce in a mixing bowl. Set aside.
To prepare the filling, toss together the apple and pear slices with the sugar, cinnamon, nutmeg, lemon juice, and brown sugar in another mixing bowl.
To begin assembling, start by filling the baking pan with a thin layer of the breadcrumb base, followed by a layer of the apple-pear mixture. Repeat this process again, reserving enough of the breadcrumbs to sprinkle on top as the last layer.
To prepare the drizzle, combine the lemon juice, molasses, brown sugar, and apple cider in a mixing bowl. Drizzle this back and forth across the filled baking pan.
To finish the dessert, place the baking pan in the oven for approximately 30–40 minutes, until the top has browned and the fruit is softened. Let cool on a wire rack until set. Portion and serve.

Filling

  • 4 apples, peeled and sliced
  • 4 pears, peeled and sliced
  • 1/3 cup sugar
  • 1-1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 3 tsp light brown sugar

Drizzle

  • 1/2 tsp lemon juice
  • 3 Tbsp molasses
  • 3 Tbsp dark brown sugar
  • 2 Tbsp apple cider

Cook's Notes

This dessert is normally served cooled, but it's just as good right out of the oven with a scoop of ice cream.

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