Photo: Roberto Caruso
Turn to your faithful slow-cooker to churn out this comforting brown betty. The pectin in the apple peel will help to thicken the dish.
1 600-g pkg frozen mixed berries
2 unpeeled apples, cored and coarsely grated
3 thick slices stale crusty Italian bread
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter, melted
Stir berries with apples in slow-cooker insert. Smooth out into an even layer.
Break bread into pieces and place in a food processor. Pulse until small crumbs form. They should measure 2 cups. In a large bowl, stir bread crumbs with sugar, cinnamon, ginger, salt and butter until combined. Sprinkle crumb mixture evenly over berry mixture.
Place a clean tea towel, folded in half, between the pot and the lid of the slow cooker to absorb moisture. Cover and cook on high until fruit is hot, about 1 1/2 hours. Serve warm with ice cream.
Calories 269, Protein 3g, Carbohydrates 37g, Fat 13g, Fibre 5g, Sodium 243mg.
Originally published in the Today’s Parent November 2016 issue. Photo by Roberto Caruso.
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