Cherry and Coconut Brown Betty
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Butter, for greasing baking dish
- 4cups halved and pitted cherries (from about 1½ pounds whole cherries)
- ½cup sugar
- ½cup freshly grated coconut (see note)
- 2cups fresh bread crumbs (preferably from brioche, challah or country bread)
- Chilled heavy cream, for serving
Nutritional analysis per serving (8 servings)
161 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 2 grams protein; 45 milligrams sodium
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.
Powered by
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