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.
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.
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.
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.
Pitting cherries is sort of like murder… without the death.
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.
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.
I was ready to shovel this Betty in my mouth even before I put it in the oven…
… 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
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.
Kirstin
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.
Stephanie
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.
Shushmi
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?
The Blue-Eyed Bakers
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.
take a megabite
I’ve never tasted a brown betty! It sure does look good though.
Samantha Angela @ Bikini Birthday
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)
newlywed
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?
Theresa
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!
The MuffinTin Post
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.
Jessica @ How Sweet It Is
I would be ready to eat it before the over too. Especially with the butter.
Sarah
I’ve decided to name my next dog Brown Betty :)
Prandesha
Chuck is so handsome!
Silvia
Well, one can never have enough cherries and yes, one can get a tummyache from eating too many, I should know… lovely pudding!
Jessica
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! :)