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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!
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
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Cherry Peach Brown Betty Recipe
Ingredients
FOR THE CRUMBLE
- 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
FOR THE FILLING
- 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
Instructions
FOR THE CRUMBLE
- 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.
FOR THE FILLING
- 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.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you use sour cherries or sweet cherries in this cobbler?
I used sweet ones, but I’ve tried it with sour and it was good!
I brought this to a friend’s house who has a gluten sensitivity. This was the first time I’ve ever made a gluten free dessert. I used Bob’s Red Mill All Purpose Mix and swapped out pecans for hazelnuts because our store didn’t have hazelnuts, anyway, it was awesome.
Also, I upped the fruit to 3.5 cups of peaches and 1.5 cups of cherries. Then I spread the crust out very thin more like pie crust–I pulled it um the sides of my skillet. When it was cut, it came out almost like pie. It was awesome. Flavor and texture was great. Served warm with vanilla ice cream. YUM! Would love to make it again with hazelnuts if I can find them.
I’ve never made cobbler in a skillet before but it has to be the best way to bake anything in summer and totally beats turning on the oven.
Yum x 100! This sounds fantastic! I haven’t made a cobbler yet this summer but will be now with this recipe!
New to your blog; happy I found you!
Mary xo
Delightful Bitefuls
Kate this cobbler looks fantastic in the skillet! Love the peach cherry combo, and the hazelnuts!
Beautiful photos, Katie. I wish I could have some of that cobbler now!
I always buy way too much stuff at the farmers’ market. I get so excited to see so much fresh local produce. Peaches are almost in season here. I can’t wait to bite into them and enjoy it the way you described. I’ll pay the price of a little extra heat in the kitchen for this yummy treat.
This looks beautiful and so comforting. I have always wanted to try a cobbler in a skillet. I have apricots and cherries in my kitchen right now, so I may have to try that combination!
This is gorgeous, Kate! I need to get me a skillet 🙁
Oh I love fruits in this cobbler. I am the same when I go to the farmer’s market…way to may fruits after you have to cook. Ever though of trying a bbq cobbler version…to keep the house cool?