Peach Betty



  • 4 cups sliced peaches, fresh or frozen/thawed/drained
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt*
  • 2 tablespoons freshly squeezed lemon juice
  • *Reduce the salt to 1/8 teaspoon if you’re using salted butter with the crumbs, below.


  • 3 cups fresh bread crumbs, made from about 6 slices of bread
  • 1/3 cup melted butter


1) Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish, 9″ x 9″ square pan, or similar-size baking dish.

2) To prepare the peaches: Stir the peaches together with the remaining ingredients.

3) To prepare the crumbs: Mix the crumbs with the butter, stirring to combine.

4) To assemble the betty: Place 1/3 of the crumbs in the bottom of the prepared pan. Top with half the peaches.

5) Spread half the remaining crumbs atop the peaches. Top with the remaining peaches.

6) Sprinkle the remaining crumbs evenly on top. Cover the casserole or pan with a lid or aluminum foil.

7) Bake the betty for 40 minutes, until bubbling.

8) Remove the cover, increase the oven heat to 400°F, and and bake for an additional 10 minutes, or until golden brown.

9) Remove the betty from the oven. Serve hot or warm, with vanilla ice cream or whipped cream, if desired.

Yield: 9 to 12 servings.


  • Four large peaches (about 2 to 2 1/4 pounds fresh fruit) will yield about 4 cups slices.
  • One thing we really like about this dessert is, unlike many crisps, crumbles, and pie, you don’t have to guess about the amount of thickener to use (cornstarch, flour, etc.), and stress about whether the final result will be watery. The bread crumbs do a great job absorbing most of the fruit’s liquid, leaving a “casserole” that’s just right: not too thick, not swimming in juice.
  • Feel free to experiment using other fruits and/or berries. If you use apples, drizzle 2 tablespoons water over each layer of apples as you assemble the betty.

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