Cranapple Sour Cream Betty

One of our favorite apple pie recipes calls for sour cream and dried cranberries.  The combination really livens a pie and makes a scrumptious betty.

For the filling

5 medium Granny Smith apples
1/4 cup dried cranberries
1 tablespoon lemon juice
1/3 cup sour cream
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour

For the topping

6-8 slices firm, not doughy, white bread (French bread works well) to make 3 cups coarse crumbs
1/3 cup brown sugar
1/3 cup butter, melted
1/4 teaspoon cinnamon

Directions

Preheat the oven to 350 degrees

1. For the filling, peel and slice the apples so that they are 1/4 to 3/8-inches thick.  Toss the slices with the lemon juice and sour cream.  Add the cranberries. 
2. Stir the apple slices with the sugar, cinnamon and flour until evenly distributed.  Spread the coated apples in a 9x9-inch ungreased baking pan.
3. For the topping, use a food processor to make 3 cups coarse bread crumbs.  The crumbs should be about the size of peas.
4. Toss the bread crumbs with the cinnamon and second measure of brown sugar.  Drizzle the melted butter over the crumbs and toss again.  Spread the topping over the fruit to cover.  Cover the top of the pan with aluminum foil.
5. Bake for 20 minutes or until the apples are tender when poked with a skewer or toothpick.  Remove the foil and bake for an additional 15 minutes at 350 degrees to make the topping crunchy.

Serve hot or cold with ice cream.