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Peach-Berry Betty

in Diana's Recipe Book

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Servings: 6
The bread used in this recipe will be easier to cut if it’s frozen. Use a serrated knife and a sawing motion to cut the bread into 1/2-inch cubes.

1/2 cup sugar
1 tbsp. all-purpose flour
1/2 tsp. ground nutmeg
3 cups sliced, peeled fresh peaches or nectarines
2 cups fresh raspberries or blueberries
1/4 cup orange juice or water
4 cups soft bread cubes (5 slices of bread)
1/4 cup coconut
2 tbsp. butter or margarine, melted
1/8 tsp. ground nutmeg

Preheat oven to 375°F (190°C).

For Filling
Stir together sugar, flour, and the 1/2 teaspoon nutmeg. Add fruit. Stir in orange juice. Add 2 cups of the bread cubes, tossing to mix. Transfer to an ungreased 2-quart square baking dish.

For Topping
Combine the remaining 2 cups bread cubes and the coconut. Stir together the melted butter and the 1/8 teaspoon nutmeg; drizzle onto bread cube mixture. Toss mixture gently to coat.

Sprinkle topping on filling. Bake in a 375° F (190°C) oven for 25 to 35 minutes or until fruit is tender and topping is golden.

Makes 6 servings.

Source: Country Home Magazine
Date: July 19, 2003

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