Peach-berry betty
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 1 | tablespoon | All-purpose flour |
| ½ | teaspoon | Ground nutmeg |
| 3 | cups | Fresh peaches or nectarines; peeled and, sliced |
| 2 | cups | Fresh raspberries or blueberries |
| ¼ | cup | Orange juice or water |
| 4 | cups | Soft bread crumbs;, (5 slices) |
| ¼ | cup | Coconut |
| 2 | tablespoons | Butter; melted |
| ⅛ | teaspoon | Ground nutmeg |
Directions
For filling, stir together sugar, flour, and the ½ teaspoon nutmeg. Add fruit; stir in juice or water. Toss to coat. Add 2 cups breadcrumbs; toss; till mixed. Transfer to ungreased 2-quart square baking dish. For topping, combine remaining bread cubes and coconut. Stir together butter and ⅛ teaspoon nutmeg; drizzle onto bread cube mixture. Toss gently to coat.
Sprinkle topping onto filling. Bake in a 375 oven for 25 to 35 minutes or till fruit is tender and topping is golden. Makes 6 servings.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #678 by essie49@... (Ethel R Snyder) on Jul 18, 1997