Nectarine and Cherry Brown Betty

By Soo Kim and The Test Kitchen

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Nectarine and Cherry Brown BettyChallah, or egg bread, adds a fresh twist to the old-fashioned brown betty. For ultimate crispness, this classic is best enjoyed right away. To use a cobbler topping instead, omit the water and add 2 tbsp all-purpose flour to the fruit. 2 user reviews.

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Nectarine and Cherry Brown Betty
Photography by Edward Pond

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	305305 cal
pro	5 g5g pro
total fat	14 g14g total fat
sat. fat	8 g8g sat. fat
carb	42 g42g carb
fibre	3 g3g fibre
chol	49 mg49mg chol
sodium	180 mg180mg sodium
potassium	359 mg359mg potassium
% RDI:	-
calcium	55 calcium
iron	1212 iron
vit A	1313 vit A
vit C	1212 vit C
folate	1515 folate

Challah, or egg bread, adds a fresh twist to the old-fashioned brown betty. For ultimate crispness, this classic is best enjoyed right away. To use a cobbler topping instead, omit the water and add 2 tbsp all-purpose flour to the fruit.

Ingredients

6 cups sliced nectarines , (2 lb/900 g)6 6cups cupssliced nectarinenectarines, (2 lb/900 g)
2 cups pitted cherries , (1 lb/450 g)2 2cups cupspitted cherrycherries, (1 lb/450 g)
1/3 cup packed brown sugar 1/3 1/3cup cuppacked brown sugar
2 tsp finely grated lemon zest 2 2tsp tspfinely grated lemon zest
2 tsp lemon juice 2 2tsp tsplemon juice
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1 pinch salt 1 1pinch pinchsalt
1 pinch allspice 1 1pinch pinchallspice
2/3 cup hot water 2/3 2/3cup cuphot water
Topping:
5 cups torn egg bread , (about 7 slices)5 5cups cupstorn egg bread or challah, (about 7 slices)
1/2 cup unsalted butter , melted1/2 1/2cup cupunsalted butter, melted

Preparation

Topping: In food processor, pulse bread until in fine crumbs to make 3 cups. Spread on rimmed baking sheet; bake in 350°F (180°C) oven, stirring a few times, until light golden and dry, about 5 minutes. Let cool.

In bowl, toss bread crumbs with butter; spread one-quarter in 8-inch (2 L) square baking dish.

In large bowl, toss together nectarines, cherries, brown sugar, lemon zest, lemon juice, cinnamon, salt and allspice. Spread half over crumbs in dish. Top with another quarter of the crumb mixture; spread remaining nectarine mixture over top. Sprinkle with remaining crumb mixture; drizzle with hot water.

Cover with foil and bake in 350°F (180°C) oven for 40 minutes. Uncover and bake until fruit is tender and topping is crunchy, about 25 minutes.

Additional information : Variation

Nectarine and Cherry Brown Betty With Raisin Bread Topping

Topping: Add 1/4 cup raisins and pinch each cinnamon and salt when tossing the bread crumbs.

Source : Canadian Living Magazine: July 2011