Taking advantage of all the ripe peaches I picked up at the market, this recipe does them justice. A touch of vanilla goes pleasingly well in the dish, and adding breadcrumbs to the filling did help sop up some of the juices during baking, but, fortunately, not all – kind of the best part. That and the topping. YUM.
Peach brown betty (mildly modified from CooksCountry.com)
4 slices hearty white sandwich bread, torn into pieces
5 tablespoons margarine, cut into 1/2″ pieces and chilled
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons margarine
3 1/2 pounds peaches, peeled, pitted, and cut into 1/2″ wedges
1/3 cup granulated sugar
1/3 cup light brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt
Adjust oven rack to middle position and heat oven to 400 degrees F. Pulse bread and margarine in food processor until coarsely ground. Set aside. Combine sugar and cinnamon in small bowl.
Melt margarine in large nonstick skillet over medium-high heat. Cook peaches, stirring occasionally, until they begin to caramelize, 8-12 minutes. Off heat, stir in 1 cup crumb mixture, sugars, lemon juice, vanilla, and salt. Transfer peaches to a 2 quart baking dish.
Top peach mixture with remaining crumbs. Sprinkle with cinnamon sugar and bake until topping is golden brown and juices are bubbling, 20-25 minutes. Cool 10 minutes. Serve warm. Makes 6 servings.