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Cranberry Betty Recipe

Cranberry Betty Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 1 hour YIELD:6-8 servings


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


  • 1. 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; add water and lemon peel. Bring to a boil; cook 2 minutes or until thick. Remove from the heat; stir in lemon juice and butter until melted. Serve over warm Cranberry Betty. Yield: 6-8 servings.

Nutritional Facts

1/2 cup: 369 calories, 13g fat (7g saturated fat), 31mg cholesterol, 266mg sodium, 65g carbohydrate (50g sugars, 3g fiber), 2g protein.

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Reviewed Nov. 10, 2013

"When you're looking for another way to use seasonal cranberries, this Cranberry Betty is wonderful. If you want to offset the taste of the cranberries in this, I would suggest adding a few slices of apple or pear. Besides the Lemon Sauce, another great accompaniment would be vanilla ice cream, freshly whipped cream or creme fraiche."

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