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Cranberry Betty

 Cranberry Betty
For a tart autumn dessert, this one is hard to beat. We love the way the sweet apples and brown sugar complement the tangy cranberries. Topped with the lemon sauce, it's a winner! —Leona Cullen, Melrose, Massachusetts
6-8 ServingsPrep: 30 min. Bake: 1 hour


  • 4 cups soft bread crumbs
  • 6 tablespoons butter, divided
  • 5 cups sliced peeled tart apples
  • 1 cup packed brown sugar
  • 3/4 teaspoon ground nutmeg
  • 2 cups fresh or frozen cranberries, thawed
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1 cup water
  • 1 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 2 tablespoons butter


  • In a skillet, brown the bread crumbs in 3 tablespoons butter. Place
  • half the apples in a greased 8-in.-square baking dish. Combine the
  • brown sugar and nutmeg; sprinkle half over apples. Top with half of
  • the bread crumbs. Dot with half of the remaining butter. Place the
  • cranberries on top. Layer with remaining apples, brown sugar
  • mixture, bread crumbs and butter.
  • Cover and bake at 350° for 45 minutes. Uncover and bake 15-20
  • minutes more or until fruit is tender.
  • For lemon sauce, combine sugar, cornstarch and salt in a saucepan;

2 of 2

Cranberry Betty (continued)

Directions (continued)

  • add water and lemon peel until smooth. Bring to a boil; cook 2
  • minutes or until thickened. Remove from the heat; stir in lemon
  • juice and butter until melted. Serve over warm Cranberry Betty.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 369 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 266 mg sodium, 65 g carbohydrate, 3 g fiber, 2 g protein.