Cherry Peach Brown Betty Recipe
Delicious and easy to make skillet-baked Brown Betty packed with juicy peaches and sweet cherries!
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
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Preheat oven to 400F.
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Coat a 10-inch cast iron skillet with cooking spray and set aside.
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Combine flour, 1/2 cup pecans, sugar, and salt in a food processor; pulse until the nuts are finely ground.
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Add in the butter and continue to pulse until well incorporated.
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Add egg, canola oil, and strawberry extract to the food processor; continue to run the food processor until the mixture is combined and clumpy.
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Measure out 1 cup of the crust mixture and set aside.
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Take the remaining mixture from the food processor and transfer it to previously prepared cast iron skillet.
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Spread the mixture evenly over the skillet and press firmly into the bottom to form a crust.
FOR THE FILLING
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Combine peaches and cherries in a mixing bowl and gently stir in the sugar.
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Layer the fruit mixture over the prepared crust.
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Top with the reserved topping and remaining pecans, spreading it evenly over the entire fruit filling.
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Bake for 15 minutes, then lower the temperature to 350F and continue to bake for 20 more minutes.
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Remove from oven and let cool for 5 to 10 minutes.
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Serve with ice cream or without.
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Cover and refrigerate leftovers.
Recipe Notes
(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.