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Apple, Pear and Quince Brown Betty
adapted from Rustic Fruit Desserts 
Dessert | Servings: 6 to 8
Prep time: 20 min | Cook time: 1 hour | Total time: 1 hour 20 min
- 2 large apples, peeled, cored and sliced 1/4″ thick
- 2 large pears, peeled, cored and sliced 1/4″ thick
- 2 quinces, peeled, cored and sliced 1/4″ thick
- 1/2 cup apple juice or apple cider
- Juice and zest of 1 lemon
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 tsp. cardamom or ginger
- 2 cups (5 oz.) crushed gingersnaps or graham crackers
- 1/2 cup (4 oz.) unsalted butter, melted
- 1/4 cup sugar
- Position a rack in the lower third of your oven and preheat to 350 degrees (F). Spray or butter a 9-inch square baking pan.
- Combine sliced apples, pears and quinces in a large bowl. In a small bowl stir together apple juice, lemon juice and zest, salt and spices. Pour mixture on the fruit slices and mix until evenly coated.
- Stir the cookie crumbs, melted butter and sugar together. Sprinkle 1/3 of the mixture on to the bottom of the baking pan. Evenly spread half the fruit mixture on top of the crumbs. Top with another 1/3 of the crumbs. Spread the remaining fruit on top and sprinkle with the remaining crumbs.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for another 25 to 35 minutes or until the filling is bubbly and the topping is toasted. Serve warm, topped with ice cream.
This dessert is best the same day it’s made but still good the next day, too. Cover leftovers loosely with foil or plastic wrap. To reheat, bake in a 300 degree (F) oven until warmed through, about 15 to 20 minutes.
You can use any kind of apples and pears you prefer but I suggest using a sweeter apple like Gala or Fuji.
If you’re unable to find quince try substituting a tart apple like Granny Smith.