Peach Brown Betty Food

GRANDMA'S APPLE BROWN BETTY

Steps:

• Pre-heat oven to 350 degrees.
• Arrange slices in the bottom of a lightly greased 12x9 pan.
• Sprinkle with cinnamon.
• Mix flour and brown sugar.
• Cut in butter until crumbly and set aside.
• Syrup: Combine ingredients and stir well.
• Drizzle half of mixture over apples.
• Cover with flour mix.
• Pour remaining syrup over top.
• Bake at 350 for one hour.

PEACH CRISP

Steps:

• Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
• Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

APPLE BROWN BETTY

Steps:

• Preheat the oven to 350 degrees F.
• Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate.
• Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned.
• Excellent source of: Fiber and Manganese
• Good source of: Vitamin C

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

CINNAMON PEACH BROWN BETTY

Steps:

• Preheat oven to 350 and butter a 9x9 baking dish.
• Layer peaches on the bottom of the dish.
• Mix the rest of the ingredients in a bowl, forming a crumble topping.
• Sprinkle on top of peaches and bake for 40 minutes.
• Let cool for at least 10 minutes before serving.

HEALTHY PEACH BETTY

Steps:

• Preheat the oven to 350 degrees F.
• Put the peaches, 2 tablespoons of the butter, 2 tablespoons of the maple syrup and the vanilla in a 2-quart oval baking dish. Toss with a spatula to combine, then arrange the peaches cut side up.
• Put the bread and salt in the bowl of a food processor. Pulse until you have small crumbs (take care not to over-process or the crumbs can get gummy). Transfer to a medium bowl and mix with the remaining 2 tablespoons butter and 2 tablespoons maple syrup. Sprinkle the bread mixture evenly over the peaches.
• Bake until the peaches are very tender and the bread crumbs are golden-brown, 30 to 35 minutes.

PEAR BETTYS

Steps:

• Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Bake, stirring halfway through, until golden brown, 10 to 15 minutes. Let cool completely. Transfer to a resealable plastic bag; seal bag. Coarsely crush with a rolling pin so that the largest pieces are the size of peas.
• Melt butter in a medium skillet over medium heat. Remove from heat. Stir in breadcrumbs, sugar, spices, salt, 1/4 cup plus 2 tablespoons cider, and the lemon juice. Let stand 10 minutes.
• Peel pears; cut into 1/2-inch chunks. Place a heaping 1/2 cup pears in each of 6 small (5-inch) pie plates or ramekins. Top each with 1/4 cup breadcrumb mixture; drizzle each with 1 tablespoon cider. Top with remaining pears, then with remaining breadcrumb mixture.
• Transfer to a rimmed baking sheet lined with parchment paper; cover with foil. Bake 30 minutes. Uncover; bake until topping is browned and juices are bubbling, about 15 minutes. Let cool on sheet on a wire rack 15 minutes before serving.

PEACH BETTY

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss peaches, sugar, lemon juice, and flour to combine. Transfer to an 8-inch square (or other shallow 2-quart) baking dish.
• In a food processor, pulse bread until coarse crumbs form; sprinkle over fruit mixture, and dot with butter. Cover tightly with aluminum foil.
• Bake until fruit mixture is bubbling, 25 to 30 minutes. Remove foil, and continue baking until topping is golden, 10 to 15 minutes more. Let sit at least 10 minutes. Serve with whipped cream, if desired.