Apple Cranberry Brown Betty With Apple Cider Creme Fraiche

By: With Apple Cider Creme Fraiche
By: Sandy

Updated: Tue 2:44 PM, Jun 19, 2012

Ingredients

Apple Cranberry Brown Betty

1 lb. loaf hearty, good quality bread, such as egg braid (challah), French or Italian, cut into 1/2-inch cubes

4 sticks (1 lb.) unsalted butter, melted

2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. salt

3 cups firmly packed brown sugar

6-8 cups diced peeled cooking apples (Granny Smith, Baeburn)

2 cups dark or golden raisins

1 bag fresh cranberries, rinsed, sorted

2 cups chopped dates

Apple Cider Crème Fraiche

1 pint sour crème

1/2 cup apple cider syrup

1/4 tsp. freshly grated nutmeg

2 Tbsp. extra fine granulated sugar, if you'd like it sweeter

Directions

Apple Cranberry Brown Betty

1. In a large mixing bowl, toss bread cubes with melted butter, cinnamon, nutmeg, salt and brown sugar to combine well.

2. Arrange in layers in the crockpot: bread, apples, cranberries, raisins, dates, bread and so on, until all ingredients have been used.

3. Cover and cook on high for 2 to 2 1/2 hours or until apples are tender.

4. Serve warm with apple cider crème fraiche, cream or ice cream.

Apple Cider Crème Fraiche

To make apple cider syrup:

1. In a large pot, pour 2 quarts of good quality apple cider, such as an organic brand not from concentrate.

2. Bring to boil and allow to continue at a rolling boil until the cider reduces to a syrup, thick enough to coat a spoon.

3. Remove from heat, allow to cool slightly and pour into a clean jelly jar.

To make cream fraiche:
1. In a bowl, mix the sour crème, apple cider syrup and nutmeg until smooth.

2. Serve at room temp. This will keep until the expiration of the sour cream.

Yield: 6 to 10 servings

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