Recipe: Peach Betty
- 2 cups (500 mL) coarse fresh bread crumbs
- ¼ cup (60 mL) salted butter, melted
- 8 cups (2 L) thickly sliced peeled peaches (about 3 lb/1.5 kg)
- 2/3 cup (150 mL) packed brown sugar
- ½ tsp (2 mL) grated lemon zest
- Pinch each nutmeg and cinnamon
- 3 tbsp (45 mL) water
- 2 tsp (10 mL) lemon juice
1 In bowl, toss bread crumbs with butter; spread one-quarter in 8-inch (2 L) square baking dish.
2 In large bowl, toss peaches, brown sugar, lemon zest, nutmeg and cinnamon; spread half over crumbs in dish. Top with another quarter of the bread crumb mixture; spread remaining peach mixture over top. Drizzle with water and lemon juice. Sprinkle with remaining crumb mixture.
3 Bake in 375°F (190°C) oven until golden and fruit is tender, about 45 minutes.
How to peel peaches: With a slotted spoon, lower a few peaches at a time into pot of boiling water; blanch until skin starts to peel away, about 30 seconds. Submerge immediately in bowl of ice water until cool enough to handle; peel off skins.
Makes 8 servings. PER SERVING: about 215 cal, 3 g pro, 7 g total fat (4 g sat. fat), 40 g carb, 4 g fibre, 15 mg chol, 105 mg sodium, 403 mg potassium. % RD I: 4% calcium, 8% iron, 11% vit A, 20% vit C, 8% folate.
BUY THIS BOOK
Excerpted from Canadian Living: Make It Tonight by The Canadian Living Test Kitchen © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.