This 1930 recipe for Peach Brown Betty is a delightful, simple variation with a hint of nutmeg.
We’d like to note that this recipe was vague about how much water to add (step 5). We tried 1 cup and it turned out well with the texture being fluffy and not too dry. For more peach flavor, use canned peaches and reserve the canning juice. Substitute the juice for the water in step 5 (adding water if needed to get a total of 1 cup of liquid).
Peach Brown Betty - 1930
This 1930 recipe for Peach Brown Betty is a delightful, simple variation with a hint of nutmeg. If you are using canned peaches, reserve the juice and use instead of water.
Ingredients
- 2½ cups Bread Crumbs
- 2½ cups Sliced Peaches (fresh or canned)
- ⅓ cup Sugar
- ¼ tsp Nutmeg
- ½ tsp Salt
- 3 Tbsp Butter (cut into small cubes)
Instructions
- In a small dish, whisk together sugar, nutmeg, and salt.
- Light grease a 9x9" baking dish and sprinkle with a thin layer of bread crumbs (about ½ cup).
- Arrange a single layer of peach slices on bread crumbs. Sprinkle with 1/2 of the sugar mix and arrange 1/3rd of the butter cubes along the top.
- Repeat with layers of bread crumbs, peaches, sugar mix, and butter. Top with remaining breadcrumbs and button on top. Cover and place in refrigerator until you are ready to bake.
- Remove the cover and gently pour 1 cup water over the mix. Bake in a pre-heated 350℉ oven for 40-45 minutes.
Notes
This recipe is adapted from a recipe appearing in The "Silent Hostess" Treasure Book (1930 edition).
Suggestions for Making Peach Brown Betty
+ Use canned peach slices and reserve the canning juice. Just instead of water in step 5 of the recipe.
+ Serve warm with vanilla ice cream or whipped cream
+ Garnish with chopped toasted pecans before serving
Source
This recipe is adapted from a recipe appearing in The “Silent Hostess” Treasure Book (1930 edition).
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