Brown Betty Summer Dessert

This easy peach and blueberry Brown Betty dessert is a comforting summer classic. Don't confuse it with a peach cobbler, pandowdy or crisp. Did you know that Brown Betty uses breadcrumbs instead of an oat crumble, pastry or biscuit dough? This dessert dates back to the 1800's and is a great way to use up stale bread.

Traditionally made with apples, the brown Betty is all about simple, layered fruit baked under a toasty blanket of buttery breadcrumbs. While I love a good apple dessert, my spin swaps in ripe juicy peaches and plump tart blueberries-two fruits that celebrate the warmth of the summer season. What grows together goes together.

Brown Betty Recipe Ingredients

With only 8 ingredients (most of which you probably have on hand) this is such an easy recipe to prepare. Choose ripe peaches for trouble-free peeling and any plain stale bread to make the breadcrumbs. While I feature vanilla bean paste here vanilla extract can also be used. Cinnamon rounds out the flavor profile while fresh lemon juice and zest balance the sweetness of the fruit and brown sugar.

How can you tell when a summer peach is ripe

Please don't try and make this recipe with unripe peaches as they are impossible to peel. Helpful tip: if they seem hard and not fragrant put them in a brown paper bag for a day or two at room temperature until:

• Peaches have a slight give when gently squeezed.
• Peaches have a sweet aroma
• There is no green visible near the stem.

How to easily peel peaches

How to make the breadcrumbs

How to make this easy summer dessert

• First, peel and slice the peaches
• Next, prepare the breadcrumbs
• Then, layer fruit and breadcrumbs in a deep dish pie plate.
• Finally, bake for 30 minutes or until fruit is bubbly and topping is golden brown and crispy.

Serving Suggestions

• Serve warm in shallow bowls topped with a scoop of vanilla ice cream or dollop of sweetened whipped cream.
• Serve for breakfast topped with yogurt.
• Go extra decadent and top with warm caramel and crunchy pecans.

Lisa Keys

Brown Betty

5 from 2 votes

Peach blueberry brown Betty is a quick and delicious summer dessert. Perfect for serving a crowd.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Breakfast, Dessert

Cuisine: American

Calories: 220

Ingredients Method

Ingredients

  

• 2 ½ pounds ripe peaches freestone peaches are best choice
• ½ lemon juice and grated zest
• 1 cup fresh blueberries
• 3 cups day old bread cubes crust trimmed
• ⅓ cup light brown sugar lightly packed
• 1 teaspoon cinnamon
• 1 teaspoon vanilla bean paste or vanilla extract
• 6 tablespoons unsalted butter melted

Method

 

1. Heat oven 350F. Prepare a 50-50 ice water bath.
2. Cut a crisscross in the top of each peach. Drop into a pan of boiling water. Blanch peach for about 30 seconds. Remove with a slotted spoon to ice water bath. Peel peaches and discard skins.
3. Slice peaches and toss with lemon juice and blueberries. Layer half of the fruit mixture over bottom of a 9-inch-deep dish pie plate.
4. Place bread cubes in food processor. Process to form small irregular crumbs. You should have 2 ½ to 3 cups of crumbs. Transfer to a mixing bowl. Add brown sugar, lemon zest and cinnamon, mix well with a fork. Add melted butter and vanilla and mix until crumbs are fully coated.
5. Sprinkle half the crumbs evenly over the fruit in the pie plate.
6. Layer remaining fruit on top and sprinkle with remaining crumb mixture.
7. Bake for 30 to 40 minutes or until bubbly and crumb topping is crisp.
8. Let stand 30 minutes before serving. Best served warm.