Peach Brown Betty
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
6
Dating back to colonial America, a betty is a baked pudding that consists of layers of sweetened and spiced fruit and buttered bread crumbs. It is commonly made with apples but is equally delicious with fresh peaches, as in this recipe.
Ingredients:
- 2 cups dried bread crumbs
- 1/3 cup unsalted butter, melted
- 6 Tbs. firmly packed light brown sugar
- 1/4 tsp. freshly grated nutmeg
- 6 peaches, about 2 lb. total, peeled, pitted and
sliced - Vanilla ice cream or heavy cream for serving
Directions:
Prepare the bread crumbs
Preheat an oven to 375°F. Butter a 9-inch square baking dish.
In a bowl, combine the bread crumbs and melted butter, tossing with a fork until the crumbs are evenly moistened. Stir in the brown sugar and nutmeg.
Fill the baking dish
Spread half of the peach slices evenly in the prepared dish. Sprinkle evenly with half of the crumb mixture. Spread the remaining peach slices evenly over the crumbs. Sprinkle with the remaining crumb mixture.
Bake the brown betty
Cover the dish with aluminum foil. Bake for 15 minutes, then uncover and bake until the topping is golden brown, about 15 minutes more. Transfer the dish to a wire rack and let cool for 20 minutes before serving.
Spoon the warm brown betty into bowls, top each with a scoop of ice cream or a drizzle of cream, and serve. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).
Preheat an oven to 375°F. Butter a 9-inch square baking dish.
In a bowl, combine the bread crumbs and melted butter, tossing with a fork until the crumbs are evenly moistened. Stir in the brown sugar and nutmeg.
Fill the baking dish
Spread half of the peach slices evenly in the prepared dish. Sprinkle evenly with half of the crumb mixture. Spread the remaining peach slices evenly over the crumbs. Sprinkle with the remaining crumb mixture.
Bake the brown betty
Cover the dish with aluminum foil. Bake for 15 minutes, then uncover and bake until the topping is golden brown, about 15 minutes more. Transfer the dish to a wire rack and let cool for 20 minutes before serving.
Spoon the warm brown betty into bowls, top each with a scoop of ice cream or a drizzle of cream, and serve. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).