Cherry and Coconut Brown Betty
Published July 2, 2013
- Total Time
- 1 hour 15 minutes
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Ingredients
Butter, for greasing baking dish
4 cups halved and pitted cherries (from about 1 ½ pounds whole cherries)
½ cup sugar
½ cup freshly grated coconut (see note)
2 cups fresh bread crumbs (preferably from brioche, challah or country bread)
Chilled heavy cream, for serving
Nutritional analysis per serving (6 to 8 servings)
30 grams carbs; 7 milligrams cholesterol; 161 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 2 grams fiber; 45 milligrams sodium; 2 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter an 8-inch-square baking dish. Spread 1 cup cherries in bottom of dish. Sprinkle with 2 tablespoons sugar, 2 tablespoons coconut and ½ cup bread crumbs. Repeat three more times with cherries and dry ingredients.
- Step 2
Cover baking dish with foil. Bake until cherry juice bubbles and candies a bit on the edges, about 1 hour. Remove foil and place dish under a broiler to toast the top layer, 1 to 3 minutes.
- Step 3
Serve warm; pass a pitcher of chilled cream at the table for drizzling on top.
Frozen coconut may be used. If it is sweetened, reduce the amount of sugar to ¼ cup.
Private Notes