Peach Brown Betty
From Cook's Country
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.
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.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists