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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2011
- 6 cups sliced nectarines (2 lb/900 g)
- 2 cups pitted cherries (1 lb/450 g)
- 1/3 cup packed brown sugar
- 2 teaspoons finely grated lemon zest
- 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1 pinch allspice
- 2/3 cups hot water
- 5 cups torn egg bread (about 7 slices)
- 5 cups torn challah (about 7 slices)
- 1/2 cup unsalted butter melted
MethodTopping: 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.
Nutritional facts Per serving: about
- Sodium 180 mg
- Protein 5 g
- Calories 305.0
- Total fat 14 g
- Potassium 359 mg
- Cholesterol 49 mg
- Saturated fat 8 g
- Total carbohydrate 42 g
- Iron 12.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 13.0
- Vitamin C 12.0