Friday, August 06, 2010

Peach brown betty.

Can you tell we're in peach season here in Texas?

Peach Brown Betty

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.

4 slices hearty white sandwich bread, torn into pieces
5 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

2 tablespoons unsalted butter
3 1/2 pounds peaches, peeled, pitted, and cut into 1/2-inch wedges
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt

1. Adjust oven rack to middle position and heat oven to 400 degrees. Pulse bread and butter in food processor until coarsely ground. Set aside. Combine sugar and cinnamon in small bowl.

2. Melt butter in large nonstick oven safe skillet over medium-high heat. Cook peaches, stirring occasionally, until they begin to caramelize, 8 to 12 minutes. Off heat, stir in 1 cup crumb mixture, sugars, lemon juice, vanilla, and salt.

3. Top peach mixture with remaining crumbs. Sprinkle with cinnamon sugar and bake until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 10 minutes. Serve warm.

1 comment:

Megan said...

The bread is interesting...never tried breadcrumbs on the cobbler/betty family of desserts. I might have to give it a shot.