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The Brown Betty Recipe Collection

Made with fresh, tart apples and a topping that is slightly crunchy, not soggy, a brown betty can rival an apple pie--only easier. And then there are variations like a pear-blueberry betty, a
cranapple sour cream betty, and a strawberry rhubarb betty. We'll share these recipes
with you.

A betty is an easy, economical dessert. It’s easier to make than a pie and you can use
almost any fruit filling. We’ll tell you how in this little guide.

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Brown Betties: A Collection of Brown Betty Recipes

The Secrets to a Great Brown Betty
Jen’s Best Apple Brown Betty
Pear-Blueberry Brown Betty
Cranapple Sour Cream Betty
Peach Brown Betty
Strawberry Rhubarb Betty
Free 250-page Baking Book
Free Baking Guides
Free Recipe Collections

Peach Brown Betty

There’s not much that is more succulent and sweet than perfectly ripe peaches.  But really good peaches seem to be gone is just a couple weeks.  Frozen peaches make an acceptable substitute in baking.  This is a good betty.

For the filling

4 cups frozen peach slices (fresh peaches may be substituted)
1 tablespoon lemon juice
1/4 cup butter, melted
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoon all-purpose flour

For the topping

6-8 slices firm, not doughy, white bread (French bread works well) to make 3 cups coarse crumbs
1/3 cup brown sugar
1/3 cup butter, melted
1/4 teaspoon cinnamon

Directions

Preheat the oven to 350 degrees

1. For the filling, toss the peach slices with the lemon juice and melted butter.
2. Stir the slices with the sugar, cinnamon, nutmeg, and flour until evenly distributed.  Spread the coated slices in a 9x9-inch ungreased baking pan.
3. For the topping, use a food processor to make 3 cups coarse bread crumbs.  The crumbs should be about the size of peas.
4. Toss the bread crumbs with the cinnamon and second measure of brown sugar.  Drizzle the melted butter over the crumbs and toss again.  Spread the topping over the fruit to cover.  Cover the top of the pan with aluminum foil.
5. Bake for 20 minutes (15 minutes for fresh peaches) or until the peaches are tender when poked with a skewer or toothpick.  Remove the foil and bake for an additional 15 minutes at 350 degrees to make the topping crunchy.

Serve hot or cold with ice cream or whipped cream.