Peach-Berry Betty

A brown betty is one of America’s oldest fruit desserts, and this version pairs fresh peaches with raspberries (or blueberries) for a summer combination that’s hard to beat. Unlike a cobbler or crisp, a betty uses soft bread cubes mixed right into the fruit, where they absorb the juices and turn into a custardy, almost bread pudding-like layer.

Half the bread cubes go into the filling, soaking up the peach and berry juices along with a splash of orange juice. The other half get tossed with coconut and nutmeg-spiked melted butter for a crunchy topping that turns golden and fragrant in the oven. Two textures from the same ingredient.

Nutmeg appears twice here, in the filling and in the topping, and for good reason. It has a warm, slightly sweet spice character that flatters stone fruit better than cinnamon does. It’s gentler and lets the peach flavor stay front and center.

Kitchen Tips

• Use ripe, fragrant peaches. If they don’t smell like peaches at the store, they won’t taste like peaches in the betty.
• Soft, fresh bread cubes work best. Dry or stale bread absorbs too much juice and turns the filling pasty.
• Don’t stir after assembling. The topping stays crunchy because it sits on top, exposed to the oven heat.
• Serve warm with a scoop of vanilla ice cream or a pour of cold cream.

Variations

• Use nectarines instead of peaches. No peeling required since nectarine skins are thinner and softer.
• Swap blueberries for raspberries for a milder berry flavor and firmer texture.
• Add a tablespoon of amaretto to the filling for an almond-peach accent.