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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fruit- Peach Cobbler or Brown Betty Recipe

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This recipe for Fruit- Peach Cobbler or Brown Betty, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Grandma Bodell


Biscuit topping:
1 1/2 C flour
2 t. baking powder
1/2 t. salt
2 T sugar
5 T shortening
1/2 C milk or half and half
Brown Betty topping:
1 C rolled oats
1/2 C butter, softened
1/4 c flour
1/2 C brown sugar
1 t cinnamon
1/2 C sugar
1/2 C brown sugar
1/2 t. cinnamon
1/4 t. nutmeg
2 T cornstarch
1/4 C water
2 T fresh lemon juice
1/4 C apricot preserves
6 C peeled and sliced peaches
1 T butter

Sift dry ingredients together; cut in shortening, then stir in milk or half and half. Knead lightly on a floured board until no longer sticky: pat or roll into a shape that fits the top of the casserole or pan used.
For Brown Betty topping, combine dry ingredients with softened butter to form a crumb mixture.
Blend sugars, cinnamon, nutmeg and cornstarch in large saucepan. Stir in water, lemon juice, apricot preserves and peaches. Cook over medium heat, stirring often, until the mixture thickens. Remove from heat and stir in butter. Transfer to buttered 3 CT. casserole and cover with biscuit or Brown Betty topping.
Bake at 400 for 25 minutes. Serve with warm cream or ice cream.

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