Peach Brown Betty
Ingredients
Topping:
- 4 slices thick and hearty bread, white or whole wheat (I used whole wheat and it added a fantastic heartiness)
- 5 tablespoons (70 g) cold butter, cut into 1/2-inch pieces
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Peach Filling:
- 2 tablespoons (28 g) butter
- 3 ½ pounds peaches, peeled, pitted, and cut into 1/2-inch wedges (you can substitute 3 pounds of frozen peaches that have been thawed and drained)
- ⅓ cup (71 g) granulated sugar
- ⅓ cup (71 g) packed light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 400 degrees and make sure an oven rack is in the middle position. In a food processor, pulse the bread and butter until it is coarsely ground. Set aside. Combine the sugar and cinnamon together in a small bowl.
- In a large nonstick ovensafe skillet over medium heat, melt the butter and add the peaches, cooking them until they begin to caramelize, 8 to 12 minutes. I didn’t see massive signs of caramelizing but cooked them for about 11-ish minutes until they were starting to soften up and become juicy and tender. Take the skillet off the heat and stir in 1 cup of the bread/butter crumb mixture, the sugars, lemon juice, vanilla and salt.
- Top the peach mixture with the remaining bread crumbs and sprinkle with the cinnamon and sugar mixture. Bake in the preheated oven until the topping is golden brown and the juices are bubbling, about 20 minutes. Cool for 10 minutes. Serve warm with vanilla ice cream.
Notes
Baking Dish: if you don’t have an oven safe skillet, you can transfer the peach filling to a 2-quart baking dish (probably an 8X8 or 9X9 size) after you have stirred in the bread crumbs, sugars, lemon juice, etc. Continue with the recipe as directed.