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Plum Betty

May/June 2011

Your rating: None Average: 3.1 (18 votes)

The combo of cooked fruit layered with breadcrumbs or cubes, which defines the humble betty, doesn’t sound like much. But something special happens when it’s all baked together and the bread gets soft and gooey with the juices of the fruit. In this plum betty, chopped walnuts add a crunchy touch mixed in with the bread. Pecans or almonds are also tasty options.


Plum Betty Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

Filling

  • 6 cups sliced ripe but firm plums (1/2-inch slices), peeled if desired, or 6 cups pitted sour cherries, fresh or frozen
  • 1/3 cup packed light brown sugar
  • 1 tablespoon orange juice

Topping

  • 2 cups whole-grain fresh breadcrumbs (see Tip)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 2 tablespoons butter, melted

Preparation

  1. Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
  2. To prepare filling: Toss plums (or cherries) with 1/3 cup brown sugar and orange juice in a medium bowl. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.)
  3. To prepare topping: Toss breadcrumbs, 1/4 cup brown sugar and cinnamon in a bowl until blended.
  4. Sprinkle 1/2 cup of the topping in the bottom of the prepared baking dish. Top with half of the fruit. Sprinkle 1/2 cup of the topping over the fruit, then top with the remaining fruit. Bake for 30 minutes.
  5. Meanwhile, toss the remaining topping with walnuts and butter until combined. After 30 minutes, remove the betty from the oven and sprinkle the breadcrumb-walnut mixture on top. Return to the oven and bake until the fruit is bubbly and the crumbs are browned, 30 to 40 minutes more. Let cool for about 20 minutes before serving.

Tips & Notes

  • Make Ahead Tip: Store the topping (Step 3) in an airtight container for up to 3 days.
  • Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.

Nutrition

Per serving: 301 calories; 11 g fat (3 g sat, 2 g mono); 10 mg cholesterol; 49 g carbohydrates; 22 g added sugars; 5 g protein; 4 g fiber; 89 mg sodium; 382 mg potassium.

Nutrition Bonus: Vitamin C (29% daily value).

Carbohydrate Servings: 3

Exchanges: 1/2 starch, 1 fruit, 1 carbohydrate (other), 2 fat



More From EatingWell

Recipe Categories

Health & Diet Considerations
Low sodium
High fiber
Low cholesterol
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Preparation/ Technique
Bake
Meal/Course
Dessert
Type of Dish
Desserts, fruit
Ethnic/Regional
American
Publication
May/June 2011

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