Ingredients
The following ingredients have 7 Servings
- 6 slices of bread (or equivalent for other types of loaves, toasting is optional)
- 6 tablespoons butter (cut into small bits)
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 3 pounds peaches (peeled and cut into wedges)
- 2 tablespoons butter
- 1/2 cup brown sugar
- juice of 1/2 lemon (about a tablespoon)
- 1 teaspoon vanilla
- pinch of salt
- 1 cup chopped pecans
Instruction
- Preheat the oven to 400
- Break the bread into small pieces and pulse in a food processor with the butter, sugar and cinnamon. You should have nice moist crumbs about the size of a pea, maybe smaller. Be careful not to pulse for long periods of time or you'll end up with a ball of cinnamon toast.
- Set the topping aside.
- Melt the butter in a large skillet over medium heat. Stir in the brown sugar, lemon juice, vanilla, and salt. Then add the peaches and chopped pecans.
- Cook, stirring often until the liquid reduces and becomes thicker.
- Mix in half the bread crumb mixture.
- Transfer to a casserole and spread evenly. Top with the remaining crumbs.
- Bake for about 20 minutes or until the bread crumbs are nice and brown and crisp and the betty bubbles slightly.
