This recipe was originally published on July 7, 2011, and updated with new photos and content on June 23, 2017.
Cherry Peach Brown Betty Recipe – Delicious and easy to make skillet-baked Brown Betty packed with juicy peaches and sweet cherries!
AND served with a scoop of vanilla ice cream FTW!
Hello, dear friends! Happy Friday to you all! I thought we should welcome this glorious day with a wonderful Brown Betty recipe, and I am pretty sure I made the right decision.
I think it’s too hot for the oven, I do, I really do, but how can you pass up a brown betty?!? Or a cobbler, a crisp, a crumble?! I couldn’t resist. I think they’re all the same! …with a couple of super small differences.
Did you know that a brown betty is different in that the flour mixture is at the bottom of the fruit AND over it? Yep, google it. The rest of them crumbly fruity desserts have the flour/sugar/oat mixture over the fruit and not under it.
Honestly, I had no other choice. Or I had too many choices, but I really liked this one the best.
As always, last week while I was at the farmer’s market, I bought too many nectarines, peaches, and cherries. We inhaled the nectarines and most of the cherries. For whatever reason, the peaches sat there. Untouched. Sorry boys.
When I finally went to grab one and bit into it, the juices that started to run down my arms reminded me of a warm cobbler. With a scoop of ice cream, of course.
Then my mind kept on going and going until I reached for the skillet and a bag of pecans…
Sidenote: is it pea-kuhns OR is it pea-cans? I say pea-kuhns. I could be totally wrong, BUT English is my second language so I am allowed to be wrong. Please, though, correct me if I am wrong. Thanks!
The process is very basic. We’re going to combine flour, pecans, sugar, butter and eggs + a few other minor things into a food processor to make our sweet crumbly crust.
The fruit filling is just that: fruit. You can use whatever you like, but peaches and cherries should be your choice. They pair up so, so well in this amazing, summery, warm dessert.
30 minutes into the oven and you end up with this amazingness…
It’s the weekend – no better time than now to make this brown betty!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Delicious and easy to make skillet-baked Brown Betty packed with juicy peaches and sweet cherries!
- 1 1/2 cups white, whole wheat all-purpose flour
- 1 cup chopped pecans , divided
- 1/2 cup sugar or your choice of artificial sweetener (I've used Stevia)
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons canola or vegetable oil
- 1 teaspoon pure strawberry extract
- 3 cups sliced peaches
- 3 cups cherries , pits removed
- 1/2 cup sugar or your choice of sweetener (I've used honey, stevia, and maple syrup at different times)
- 1 teaspoon pure strawberry extract
Preheat oven to 400F.
Coat a 10-inch cast iron skillet with cooking spray and set aside.
Combine flour, 1/2 cup pecans, sugar, and salt in a food processor; pulse until the nuts are finely ground.
Add in the butter and continue to pulse until well incorporated.
Add egg, canola oil, and strawberry extract to the food processor; continue to run the food processor until the mixture is combined and clumpy.
Measure out 1 cup of the crust mixture and set aside.
Take the remaining mixture from the food processor and transfer it to previously prepared cast iron skillet.
Spread the mixture evenly over the skillet and press firmly into the bottom to form a crust.
Combine peaches and cherries in a mixing bowl and gently stir in the sugar.
Layer the fruit mixture over the prepared crust.
Top with the reserved topping and remaining pecans, spreading it evenly over the entire fruit filling.
Bake for 15 minutes, then lower the temperature to 350F and continue to bake for 20 more minutes.
Remove from oven and let cool for 5 to 10 minutes.
Serve with ice cream or without.
Cover and refrigerate leftovers.
(inspired by Eating Well)
WW SMART POINTS: 15
If watching your calorie-intake and/or WW smart points, I would stick to 1/2-cup serving instead of the whole 1 cup.