Ingredients
4 cups soft bread crumbs6 tablespoons butter, divided5 cups sliced peeled tart apples1 cup packed brown sugar3/4 teaspoon ground nutmeg2 cups fresh or frozen cranberries, thawedLEMON SAUCE:1/2 cup sugar1 tablespoon cornstarchPinch salt1 cup water1 teaspoon grated lemon zest2 tablespoons lemon juice2 tablespoons butter
Preparation
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 zest 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.
