Enjoy this Brown Betty Dessert before Blueberry Season passes us by! Sweet, Juicy Blueberries are Baked until Soft and Jammy, along with Buttery Bread Crumbs and Bright Lemon. Make it in your Slow Cooker, and keep your kitchen cool!
For as much as I spazz out over summer fruit, I have to admit, I’m already beginning to long for the cooler months, where I can enjoy warm, comforting desserts baked with cinnamon, nuts, caramel, and chocolate. I’m sure it probably has to do with this totally oddball weather we’re having. I mean, WTH, weather? What kinda summer you think you are? One hot week, and then cloudy and cool for months on end? You better check yoself cause that ain’t right…
This dessert is the perfect remedy, and the perfect way to bridge that gap between summer and fall. And besides that, it has so much going for it that I hardly know where to begin.
Hmmm, let’s see… First of all, it’s about the easiest thing EVER to make. I think it might have been the first dessert I’ve ever made, so it’s perfect for beginners. I’m making it in my slow cooker, which is super energy-efficient and a great way to keep your kitchen cool, just in case you are not experiencing the same unseasonably cool, wackadoo temperatures. And, it’s totally adaptable, to your own personal tastes, and to whatever fruit is in season in your neck of the woods. I’m telling ya, you can’t mess this thing up!
I first learned how to make a Brown Betty with apples (OMG heaven!), but if you are lucky enough to live a state over from what’s arguably the blueberry capital of the world, you might want to follow my lead and use blueberries. You’ll love how they cook down so jammy, sweet, and gooey, and the buttery whole wheat bread crumbs provide a hearty contrast. A bit of sugar and lemon give it such a summery vibe, but a warm dish of this between your palms is so comforting on drizzly, gray day!
It’s as simple as tossing these pantry staples together…
…set it, and forget it!
- 2 1/2 cups blueberries
- 6 slices whole wheat bread
- 1/2 cup granulated sugar, or to taste
- 4 tablespoons (1/2 stick) unsalted butter
- zest of half a lemon
- juice of half a lemon
- pinch of salt
- Tear the bread into randomly sized pieces. Place in a mixing bowl, or the crock of a slow cooker, along with remaining ingredients, and toss.
- Cook in a slow cooker to desired doneness or, place in an oven safe baking dish and bake for 45 minutes at 350 degrees, or until the top is just beginning to brown.
- Serve warm, cold, or room temperature, with a scoop of vanilla ice cream (optional).
A little vanilla ice cream wouldn’t hurt one bit…
I think this would be fabulous with any kind of fruit. I’m picturing peaches, bananas, blackberries, and of course, apples. It would also be completely adorbs baked in a little mason jar. When you bake it in the oven, the tips of the top layer of bread get all toasty and chewy… INSANE!
Check out these other fab blueberry recipes I’ve made (just click on the pic for the recipe):
And I have lots of other easy dessert recipes on Baking a Moment:
I hope you enjoy these, and what’s left of your summer!