Cranberry and Sage Apple Brown Bettie Recipe
- 4 cups cubed challah or brioche
- 1 1/2 cups brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 TBSP finely chopped fresh sage
- 2 tsp grated orange zest
- large pinch of salt
- 3 pounds granny smith apples, peeled, cored, and thinly sliced
- 6 oz fresh cranberries
- 1/2 cup juice (I used a combo of orange juice and apple cider, you can use any fruit juice you want)
- 3 TBSP cold unsalted butter, thinly sliced
- Preheat your oven to 350°. Spread the cubed bread on a baking sheet and toast in the oven until dry, about 8 minutes. Let the bread cool, then pulse the into coarse crumbs in a food processor or blender.
- Butter a 10″ or 12″ cast iron skillet. You could also use a baking dish or pie plate. Spread 1/3 of the bread crumbs in the bottom of your skillet or dish in an even layer.
- In a small bowl, combine the sugar with cinnamon, nutmeg, orange zest, fresh sage, and salt. Spread half of the apple slices over the bread crumbs in the baking dish and top with half of the sugar mixture. Drizzle half of the juice over the apples. Cover with another 1/3 of the bread crumbs and the remaining apples, sugar mixture, and juice. Cover with the remaining bread crumbs. Dot the top of the Bettie with thin slices of butter all over.
- Bake at 350F on the center oven wrack for about 1 hour, until the apples are tender and the juices are bubbling. Cover the baking dish with foil during the last 15 minutes to prevent the crumbs from getting too dark. Let cool for 30 minutes before serving. I like to serve with cinnamon whipped cream.