epicurious
Stone Fruit Brown Betty
Got summer fruit and a few slices of staling sandwich bread? You're just an hour away from this bubbling, juicy, cinnamon toast-y brown Betty.
👥 6 Servings⏱️ Prep & Cook: 55 min👤 Rita Dove📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●food processor
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 350°. Taste a slice from 2 lb. ripe stone fruit (such as peaches, plums, and/or nectarines), sliced ¼"–½" thick, for sweetness, then toss with 2 Tbsp. cornstarch or potato starch, 2 tsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, ⅓ cup (67 g) sugar (or up to ½ cup/100 g if fruit is on the tart side), and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a 2½-qt. baking dish to combine.
. ripe stone fruit (such as peaches, plums, and/or nectarines), sliced ¼"–½" thick2 lb. cornstarch or potato starch2 Tbsp. finely grated lemon zest2 tsp. fresh lemon juice1 Tbsp
2
Pulse 5 slices white sandwich bread in a food processor to chickpea-size pieces. Measure out 2½ cups breadcrumbs and transfer to a medium bowl (save remainder for another use). Season breadcrumbs with salt. Add ½ tsp. ground cardamom, ½ tsp. ground cinnamon, and remaining ¼ cup (50 g) sugar and toss to combine. Drizzle 5 Tbsp. unsalted butter, melted, over; toss to distribute.
white sandwich bread5 slices. unsalted butter, melted5 Tbsp
3
Scatter breadcrumb mixture in an even layer over fruit. Place Betty on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 40–⏱️ 50 minutes. Let cool slightly before serving. Do ahead: Betty can be made 1 day ahead. Let cool completely; store tightly wrapped at room temperature.
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