Joy the Baker

Rainier Cherry Brown Betty

July 22, 2010

Rainer Cherry Brown Betty

Were you wondering how many pounds of Rainier Cherries I’ve eaten in the four days I’ve been in Seattle?  Well… just about six.  Six pounds of cherries.

Were you wondering if you can get a terrible tummyache from too eating too many Ranier Cherries?  Well… yes.  Yes you can.

Rainer Cherry Brown Betty

Wait… I just realized that this recipe is similiar to the Banana Bourbon Bread Pudding I just made.  Yeesh.  I’m on a baked bread and fruit and sugar kick.  Bear with me.

Rainer Cherry Brown Betty

I love a Brown Betty.  They’re so simple.  I imagine this is the sort of dessert I’ll make when I’m eighty, shuffling around the hosue wearing housecoats and slippers and lipstick.

Rainer Cherry Brown Betty

This Brown Betty is cubed whole wheat bread, sugar, fruit and butter.  You have that stuff on hand, don’t you.

My sister saw me cubing bread for this dessert and swore that it would be a terrible waste of cherries.

I called her a good for nothin’ whipper snapper and went about my business.

Rainer Cherry Brown Betty

Pitting cherries is sort of like murder… without the death.

Rainer Cherry Brown Betty

Layers of sugar, butter, bread and fruit bake up to be a simply sweet dessert that is just nutty enough, thanks to the whole wheat bread, and with just the right amount of moisture and richness, thanks to generous amounts of butter.  I love cherries in this recipe, but you might want to try another summer fruit like : ripe peaches, raspberries or apricots.  Win.

Rainer Cherry Brown Betty

Oh!  I had company while I made this Brown Betty.  This is Charles.  He doesn’t mind if you call him Chuck.  He likes tomato soup and potato chips.

 

Rainer Cherry Brown Betty

I was ready to shovel this Betty in my mouth even before I put it in the oven…

Rainer Cherry Brown Betty

… but warm from the oven, totally worth the wait.  I need ice cream.

Rainier Cherry Brown Betty

makes 8 servings

adapted from The Pioneer Woman Cooks… that’s Ree… she’s rad

Print this Recipe!

2 cups pitted fresh Rainier Cherries, yes you can also use regular red cherries

7 slices whole wheat bread

3/4 cup salted butter, cold

1 1/2 cup packed brown sugar

1 teaspoon ground cinnamon

3 tablespoons water

Preheat oven to 375 degrees F.

Pit and halve enough Rainier cherries to make two heaping cups of cherries.  Set aside.

Dice the seven slices of bread into small cubes.

Coat a 9 or 10-inch pie pan with butter.  This doesn’t have to be perfect, just make sure the entire pan is well greased.

Add 1/3 of the brown sugar, to the buttered pan.  Top with 1/3 of the fresh cherries and 1/3 of the cubes bread.  Slice butter and place on top of the bread crumbs.  Repeat the layering process two more times, ending with the breadcrumbs and top with the last of the butter.  Sprinkle with water.

Cover the pie dish with foil and bake for 40 minutes.  Remove the foil from the pan and bake for 5 minutes to brown and crisp the bread.

Allow to cool to room temperature and serve with whipped cream or vanilla ice cream.  Swell.

 

 

 


85 Comments Add A Comment

  • I’m so glad Brown Bettys are making a come back! I’ve been waitin (ever so patiently) for apple season to come so I could make one, but now I can make one with cherries! Genius!

    I always buy the darker Bing cherries because I think the darker the fruit, the better it is for you. So I skip the Raineiers normally. Can you describe their flavor in comparison to Bings? I just might have to try them before their season runs out!

  • Ditto to Samantha, rainier cherries in DC go for about $8 a pound (as if we’re all money-grubbing senators, or something) Guess I’ll just have to use regular sweet and/or sour cherries for this one.

  • Brown Betty is an awesome name, I didn’t know that. Looks really tasty – I think I’d love it with apricots. But rasberries would be even better. Gosh, this would be good with anything.

  • I had rainier cherries for the first time this summer and they were delicious but ridiculously expensive! May take up your suggestion and try this with peaches yum!
    So did you convert your sister to the cooked cherry persuasion?

  • Oh yes the too many cherry tummy aches are not fun. But of course they’re completely worth it. Because those cherries are just way too delicious. This brown betty looks lovely – might just need to give it a try today with some rather ripe apricots that are laying around.

  • I’ve never tasted a brown betty! It sure does look good though.

  • I would have tended to agree with your sister. I always feel that cherries are best eaten by the pound, or six as the case may be. I’ll have to take your word that this is worth using 2 c. of rainier cherries (which cost their weight in gold in my neck of the woods, Southern Ontario)

  • Mmm, delish. I want to try experimenting with bread cubes. As in banana bread cubes. With a little less sugar. Is that insane? Would that work?

  • Oooh! I made something really similar last night only I used peaches and cherries! I’m looking forward to trying your topping with the brown bread- I’ve never seen that before!

  • I simply can’t wait until I have an oven again. Although, I’m supposed to bring a dessert to a party on Sunday. It’s cherry season here in Vienna, and the host has an oven. I think yes.

  • I would be ready to eat it before the over too. Especially with the butter.

  • I’ve decided to name my next dog Brown Betty :)

  • Chuck is so handsome!

  • Well, one can never have enough cherries and yes, one can get a tummyache from eating too many, I should know… lovely pudding!

  • Mmmm ranier cherries! This looks delicious! I love all your blog posts, but as a Seattlite living abroad I must say I am particularly partial to the posts that include Seattle! They always make me homesick (in the best way!) for the pacific northwest! :)

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