Tuesday, September 6, 2011

My Betty

This morning I ran out.  Out of everything.

(except coffee... I learned from last time to never let that happen again)

I made scrambled eggs... mostly because they were the only things that made sense to eat for breakfast.

Broccoli?  No.

Frozen corn?  Ew.

Strawberry margarita mix?  Uh...

It was dismal.  But the eggs worked for the time being, I suppose.  Sometimes this happens.  Sometimes, all we eat are eggs and nothing else.  Not trying to lose weight.  Just... trying to find something edible in my fridge to pair with coffee.  

You know what I'm sayin'.


So what on earth is going on here?  Why that's a Peach Brown Betty, friend.  That there is something I WISH I had right now.  I'd be in ecstasy.



This was a delicious offering I brought to Cori's moms house on a day where everything on hand went together to make something that made sense.







It was... luscious.  Sweet.  Texturally-delightful.  And oh man did I ever have two servings.

That happened.






Gluten-free Peach Brown Betty
From the library of Williams-Sonoma, with minor modifications


2 cups all-purpose gluten-free flour (or, if you want to go all "traditional", substitute in dried bread crumbs instead)
1/3 cup unsalted butter, melted
6 tablespoons firmly-packed brown sugar (light or dark... it's a matter of taste)
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
6 peaches, peeled, pitted and sliced
vanilla ice cream (for serving)


*preheat the oven to 375 and butter a 9" pie dish*


1. In a medium bowl, combine the flour and melted butter with a fork until just combined and crumbly.  Stir in the brown sugar, cinnamon and nutmeg until evenly mixed.  Set aside.

2. Spread half the peach slices in the baking dish.  Sprinkle half the brown sugar mixture over the top, then layer with the other half of the peaches, and finally the second half of the brown sugar mixture.

3. Cover with foil and bake for 15 minutes.  Uncover and bake for 15 more minutes, or until the top is golden brown.  Transfer dish to a wire rack and let cool for 20 minutes.  Serve warm with a scoop of ice cream.







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