CONTEST DESSERT: Russian Brown Betty

RUSSIAN BROWN BETTY
Adapted by BumbleBeeBoogie

1-1.2 cups dark pumpernickel bread crumbs
5 tablespoons butter, melted
2 jars dark sweet cherries in syrup, reserve syrup
2 large Granny Smith apples, peeled, cored and finely diced
1/4 cup granulated white sugar
2 tablespoons brown sugar
2 teaspoons grated lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons fresh lemon juice

Preheat the oven at 350 degrees F.

In a bowl, combine the bread crumbs and melted butter; set aside.

Drain the cherries (reserving 2 tablespoons to combine with the lemon juice); combine with the diced apples, sugars and lemon zest; add the spices and the lemon and cherry juice.

Spread 1/3 of the bread crumbs in a buttered 8" x 10" shallow casserole dish. Cover with half of the fruit mixture; sprinkle that with half of the sugar mixture, and then sprinkle with half of the lemon juice/syrup. Repeat the layers and put the last of the bread crumbs on top.

Cover the casserole dish with its lid or with aluminum foil and bake for 30 minutes. Uncover the pan and RAISE THE OVEN TEMPERATURE TO 475 degrees F. Bake for 15 more minutes, or until the crumbs are darker brown. Serve the Betty hot, garnished with sour cream or plain yogurt flavored with brown sugar.