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Apple Betty with Almond Cream

 Apple Betty with Almond Cream
I love making this treat for friends during the peak of apple season. I plan a quick soup and bread meal, so we can get right to the dessert!—Libby Walp, Chicago, Illinois
8 ServingsPrep: 15 min. Cook: 3 hours


  • 3 pounds tart apples, peeled and sliced
  • 10 slices cinnamon-raisin bread, cubed
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon McCormick® Pure Almond Extract


  • Place apples in an ungreased 4- or 5-qt. slow cooker. In a large
  • bowl, combine the bread, brown sugar, butter, extract, cinnamon,
  • cardamom and salt; spoon over apples. Cover and cook on low for 3-4
  • hours or until apples are tender.
  • In a small bowl, beat cream until it begins to thicken. Add the
  • sugar, lemon peel and extract; beat until soft peaks form. Serve
  • with apple mixture. Yield: 8 servings.
Nutritional Facts: 1 cup with 1/4 cup whipped cream equals 468 calories,

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Apple Betty with Almond Cream (continued)

Nutritional Facts: 23 g fat (14 g saturated fat), 71 mg cholesterol, 224 mg sodium, 65 g carbohydrate, 5 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.