Peach Brown Betty

From Cook's Country | June/July 2010

Why this recipe works:

Precooking the peaches for our Peach Brown Betty recipe both deepened their flavor and evaporated their juices, preventing the betty from becoming soup. Adding melted butter to fresh bread crumbs made for a topping that wasn’t quite crisp. Switching to cold butter created a fluffy, super-crisp… read more

Precooking the peaches for our Peach Brown Betty recipe both deepened their flavor and evaporated their juices, preventing the betty from becoming soup. Adding melted butter to fresh bread crumbs made for a topping that wasn’t quite crisp. Switching to cold butter created a fluffy, super-crisp topping. A little lemon juice brightened up the betty, while a bit of vanilla extract brought out the flavor of the peaches.

Merely coating the cooked peaches with bread crumbs and sliding the skillet into the oven left us with a sodden coating. Mixing some bread crumbs in with the fruit sopped up some of the juices that hadn’t evaporated.

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Serves 6

You can substitute 3 pounds of thawed and drained frozen sliced peaches for fresh peaches. if you don't own an oven-safe skillet, transfer the peach filling to a 2-quart baking dish at the end of step 2 and continue with the recipe as directed.

Ingredients

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