Peach Betty An Old Fashioned Favorite
Just about any fruit can be used to make a Betty. Try pears, berries and apples. If you have an oven proof skillet large enough to hold the peaches and topping, use that on top of the stove and transfer the whole thing to the oven. Otherwise, use a small casserole dish.
Servings: 6 - 8 servings
Ingredients
For the topping
- 6 slices of bread or equivalent for other types of loaves, toasting is optional
- 6 tablespoons butter cut into small bits
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
For the filling
- 3 pounds peaches peeled and cut into wedges
- 2 tablespoons butter
- 1/2 cup brown sugar
- juice of 1/2 lemon about a tablespoon
- 1 teaspoon vanilla
- pinch of salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 400
- Break the bread into small pieces and pulse in a food processor with the butter, sugar and cinnamon. You should have nice moist crumbs about the size of a pea, maybe smaller. Be careful not to pulse for long periods of time or you'll end up with a ball of cinnamon toast.
- Set the topping aside.
- Melt the butter in a large skillet over medium heat. Stir in the brown sugar, lemon juice, vanilla, and salt. Then add the peaches and chopped pecans.
- Cook, stirring often until the liquid reduces and becomes thicker.
- Mix in half the bread crumb mixture.
- Transfer to a casserole and spread evenly. Top with the remaining crumbs.
- Bake for about 20 minutes or until the bread crumbs are nice and brown and crisp and the betty bubbles slightly.