Apple Pie Spice Risotto Brown Betty

Makes: Approx. 4: 1 1/4 cups risotto filling in ea. crock

A heavenly harvest of sumptuous cinnamon apples, golden raisins, real dairy cream, and UNCLE BEN'S Classic Risotto is topped with cinnamon and brown sugar and baked in a rustic crock. Served with a scoop of vanilla ice cream.


  • 1/2 cups (1 pkg.) UNCLE BEN'S Classic Risotto
  • 1/2 cup Heavy Cream
  • 1/2 cups, heaping Cinnamon apples, commercial
  • 1 cup Raisins, golden, whole
  • 12 tbsp. Brown Betty topping (see below)


  • Heat risotto and cream in nonstick pan over high heat for 30 seconds. Remove from heat and place in mixing bowl.
  • Add apples and raisins to risotto to create the filling.
  • Pour 1 1/4 cups risotto into each of 4 crocks.
  • Top each crock with 3 tbsp. of Brown Betty mix.
  • Bake in crocks in 350°F convection oven for 5 minutes. Serve.

Brown Betty Mix

  • 2 cups small-dice breadcrumbs, 1/4 cup light brown sugar, 2 tbsp. granulated sugar, 1/2 tsp. ground cinnamon, 5 tbsp. melted unsalted butter. Combine all ingredients, mix well, and reserve for topping.


  • Can be made ahead, filled into the crocks, topped with Brown Betty topping, and held refrigerated until reheating. Can be reheated in an oven or microwave.
  • Prepare with pears or mixed berries for alternative flavor profiles.
  • Top with whipped cream or vanilla sauce versus ice cream
  • Can also be cooked in the microwave.
  • Make in bulk and serve in the pan on a buffet line.
  • Serve in the crock topped with 1 scoop of vanilla ice cream.

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