Go Back
Print

Peach Betty

Adapted from Heirloom Baking with the Brass Sisters

Ingredients

  • 6 ripe but still a bit firm peaches sliced
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • cups graham cracker crumbs
  • 4 tablespoons butter melted
  • ¼ cup sugar
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • pinch of cloves
  • ¼ teaspoon salt

For the topping:

  • ½ cup brown sugar
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 375F. Coat a 9-inch square baking pan with cooking spray. Set aside.
  2. Put sliced peaches in a large bowl and toss with lemon juice.
  3. 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.
  4. 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.
  5. To make the topping, sprinkle the brown sugar evenly over the top. Dot with butter.
  6. 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.