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Total Time
55 minutes
The defining characteristic of a brown Betty is the use of fresh breadcrumbs as the crumble topping. Why is that important? It means that if you have some summer fruit and a few slices of sandwich bread about to go stale, you’re just a few steps away from dessert. Any soft sliced bread will work, but white bread is particularly apt because of its inherent sweetness; when tossed with sugar and warm spices and coated with melted butter, it evokes the nostalgic flavors of cinnamon toast. Serve the finished betty with vanilla ice cream for a hot-and-cold, fruity-and-creamy treat.
For the full backstory on this particular recipe, read authorRita Dove’s essay.
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What you’ll need
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Food Processor
$63 At Amazon
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3-Qt. Baking Dish
$17 At Amazon
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Microplane
$16 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
Ingredients
6–8 servings
Step 1
Preheat oven to 350°. Taste a slice from2 lb. ripe stone fruit (such as peaches, plums, and/or nectarines), sliced ¼"–½" thick, for sweetness, then toss with2 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), and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a 2½-qt. baking dish to combine.
Step 2
Pulse5 slices white sandwich bread在食品加工机chickpea-size碎片。双re out 2½ cups breadcrumbs and transfer to a medium bowl (save remainder for another use). Season breadcrumbs with salt. Add½ tsp. ground cardamom,½ tsp. ground cinnamon, and remaining¼ cup (50 g) sugarand toss to combine. Drizzle5 Tbsp. unsalted butter, melted, over; toss to distribute.
Step 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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