As much as I hate to admit it, I’m somewhat of an emotional eater. I try my hardest to eat healthy and enjoy my baked goods in moderation but sometimes things just hit the fan and I find myself at Chick-Fil-A, Taco Bell, and Pizza Hut all in one week. (Last week suuuuuucked.) And when that happens, I’m left with a fridge full of fresh fruit that I never got around to eating.
That’s how this betty came about.
A betty is kind of like a cobbler or a crisp but they are typically made with cubed bread or breadcrumbs. This version uses graham cracker crumbs. I know it looks a little funny but it’s so good! You know when you’re making a graham cracker crust and you save yourself the last spoonful of the mixture? That’s what it tastes like! Unbaked graham cracker crust sound real appealing, right? But trust me, it’s delicious! I found myself scooting peaches around in the baking dish to get more of the crumbs. Mmm!
Adapted from Heirloom Baking with the Brass Sisters
- Preheat oven to 375F. Coat a 9-inch square baking pan with cooking spray. Set aside.
- Put sliced peaches in a large bowl and toss with lemon juice.
- In a separate bowl, stir together lemon zest and graham cracker crumbs. Work the butter into the mixture with your fingers (or a fork) until the texture is sandy. Add the sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt; stir until combined.
- Spread half of the graham cracker mixture on the bottom of your prepared pan. Layer the sliced peaches on top of the graham crumbs. Sprinkle remaining crumbs over the fruit.
- To make the topping, sprinkle the brown sugar evenly over the top. Dot with butter.
- Place the pan on a baking sheet (to catch drips) and bake for 30 - 35 minutes in the preheated oven. The topping should brown and the betty itself should be bubbly. Serve warm with ice cream or whipped cream.