Peach Brown Betty

If you are looking at the title of this recipe wondering what on earth a brown betty is, don’t worry, I promise it is edible!

More than edible, actually, it is downright delicious. According to more knowledgeable sources than I, a brown betty is simply fruit (sometimes in pudding form) topped with buttered bread crumbs and baked to golden perfection. Although it is ofttimes described as being similar to a cobbler or bread pudding, I found it to be similar also to a fruit crisp.

Simple as simple can be, this peach variation of the brown betty was phenomenal. The aforementioned buttered bread crumbs combined with the caramelized, sweet peaches culminated in a perfect summer dessert, especially with this ice cream on the side.

Peach Brown Betty

Peach Brown Betty

Yield: Serves 6

Peach Brown Betty

Note: if you don’t have an ovensafe skillet, you can transfer the peach filling to a 2-quart baking dish (probably an 8X8 or 9X9 size) after you have stirred in the bread crumbs, sugars, lemon juice, etc. Continue with the recipe as directed.


  • 4 slices thick and hearty bread, white or whole wheat (I used whole wheat and it added a fantastic heartiness)
  • 5 tablespoons cold butter, cut into 1/2-inch pieces
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Peach Filling:
  • 2 tablespoons butter
  • 3 1/2 pounds peaches, peeled, pitted, and cut into 1/2-inch wedges (you can substitute 3 pounds of frozen peaches that have been thawed and drained)
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Preheat the oven to 400 degrees and make sure an oven rack is in the middle position. In a food processor, pulse the bread and butter until it is coarsely ground. Set aside. Combine the sugar and cinnamon together in a small bowl.
  2. In a large nonstick ovensafe skillet over medium heat, melt the butter and add the peaches, cooking them until they begin to caramelize, 8 to 12 minutes. I didn’t see massive signs of caramelizing but cooked them for about 11-ish minutes until they were starting to soften up and become juicy and tender. Take the skillet off the heat and stir in 1 cup of the bread/butter crumb mixture, the sugars, lemon juice, vanilla and salt.
  3. Top the peach mixture with the remaining bread crumbs and sprinkle with the cinnamon and sugar mixture. Bake in the preheated oven until the topping is golden brown and the juices are bubbling, about 20 minutes. Cool for 10 minutes. Serve warm with vanilla ice cream.

Recipe Source: adapted slightly from Cook’s Country June/July 2010

22 Responses to Peach Brown Betty

  1. Sonya says:

    Yay, I can’t wait to try it tomorrow!!!!!!! Your description has made me very excited for that first bite! Will do with homemade vanilla ice cream too.

  2. Peach Betty - An Old Fashioned Favorite - Lydia's Flexitarian Kitchen says:

    […] recipe is a compilation of several found on Pinterest. I’m using the technique from Mel’s Kitchen Cafe for preparing the topping. It was excellent and will be used in other […]

  3. Chaitu says:

    Made this recipe using canned peaches , just cut down the cooking time of peaches by half. Turned out awesome. Thanks for this recipe.loved it.

  4. Kristen says:

    Made this tonight. It was so EASY….and perfect! I always change up recipes but this one is perfection! 🙂

  5. Kerra says:

    Is this from Cook’s Country??? Thanks for the subscription to that magazine!!! I made this tonight. Its currently cooling and I cannot wait. I was practically drinking the sauce while it was cooking!

  6. […] Peach Brown Betty [My Kitchen Cafe] […]

  7. Dee says:

    I am going to make this to go with Sunday’s dinner and use my bottle peaches. Then I will make it again when Utah peaches come on.

  8. grace says:

    i love fruit desserts, and the brown betty’s no exception. it’s rare, though–i’m glad you broke it out for us!

  9. Maria says:

    I will be making this as soon as Utah peaches are ripe!

  10. ingrid says:

    Sounds good and except for having to clean up the food processor this is a snap. My kinda dessert.

  11. Stephenie says:

    Could you use bottled (not canned, but home bottled) peaches for this?

    • Mel says:

      Stephenie – I’m guessing that would work, but you will definitely want to cut down on the sauteing time because they will turn to mush if cooked too long. I’d give them a quick saute in the pan (they may not caramelize all the way) and then bake the betty in the oven.

  12. Jenn says:

    Ooh, yum! My “this-is-how-a-peach-should-taste” peaches should be coming in the beginning of August. I think I will have to make this to use up those bad boys!!

  13. Veronica M. says:

    I am astounded that you got an attractive picture of this! I think crisps & casseroles are so hard to photograph.

  14. Memoria says:

    I’ve heard of an Apple Brown Betty thanks to King of the Hill, but I’ve never heard of a peach version. It looks scrumptious!!

  15. This sounds delicious! I love baked peach desserts.

  16. Bill says:

    They are all variations on Cobbler. A Brown Betty is baked fruit with layers of buttered bread crumbs. A Buckle is fruit cooked with yellow cake batter, A Crisp is fruit topped with a mixture of butter-sugar-flour-oats, a Grunt (in New England a Slump) is fruit topped with biscuit dough and cooked on the stove to a dumpling-like texture (The name is explained as the noise made by someone wolfing down the deliciousness or alternately that in a skillet on the stovetop it makes a grunting sound as it cooks) and a Pan Dowdy is a cobbler where the dough is pressed into the fruit making an uneven (dowdy) appearance.

  17. robin says:

    I have never had a “brown betty” before..this sounds easy and wonderful..I just have to wait till the peaches are out and about here in PA…thanks! and YUM!

  18. Sara says:

    I’ve heard of brown betties but never had one. Looks yummy! Reminds me of peach cobbler.

  19. Kim in MD says:

    I love fruit crisps, but I have never had a brown betty. My local farmstand has amazing peaches and this would be a great dessert to make with them! Thanks for sharing even when you are on vacation, Melanie! 🙂

  20. I have had cobblers, but I don’t know if I’ve ever had a true brown betty! I think I would like it best with peaches though and this looks delicious.

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