This was a busy summer for me with a flurry of activities. Although I enjoy fall, I am a little sad that the easy summer schedule and warm weather bade farewell two weeks ago. The past few days have been rainy, cold, and dark, marking the beginning of fall. Sweat pants and sweaters days are here to stay. Hopefully we will get some Indian summers before we dive into deep freeze.
As we transition into fall, I find myself craving for baked goods. A simple betty fits the bill as it is quick and easy to prepare. A Betty is a pudding dessert of spiced fruits and buttered breadcrumbs popular during colonial times in America. It was commonly made with apples but today, betties are also made with berries and stone fruits like peaches, nectarines, and plums.
Red colored ingredients added to peaches give it a rosy color and is referred to as a blush. I added some raspberries to the peaches, hence the name Blushing Betty. I used gluten-free rice bread and rice flour but you can always use regular bread and all-purpose flour.
- 1 cup (6 oz) raspberry
- 4 peaches, sliced
- ¼ cup brown sugar
- 2 tbsp rice flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 4 slices rice bread, cubed
- ¼ cup (60ml) apple juice
- ¼ cup choice of fruit and nuts granola
- 2 tbsp butter, melted
Grease a 9-inch casserole or pie dish.
In a large bowl, combine raspberries, peaches, brown sugar, flour, cinnamon, nutmeg, and bread. Toss to coat and transfer to casserole. Moisten with apple juice. Sprinkle granola over the top, then drizzle melted butter.
Bake in a 375°F (190°C) oven for about 35 to 40 minutes or until topping is golden.
Serve warm with ice cream.
And now, for the winner of the 100 5″x7″ postcards from UPrinting…
The person was randomly selected by random.org and she is commenter number 6, Juliana! Congratulations Juliana! The good people at UPrinting will be contacting you soon. A big THANK YOU to UPrinting for their generosity!
Enjoy…..and have a wonderful day! 8)