Recipe Employee Recipe: Alexis’s Peach Breadcrumb Betty Dessert
Part of our BC Betty Recipe Challenge
August 29, 2024
What is the
BC Betty
Recipe Challenge?
We asked Silver Hills Bakery employees to swap their favourite
BC-grown summer fruit and sprouted breadcrumbs into our
Easy Apple Rhubarb Betty Dessert and make it their own.
From our bakery family to yours, here’s one of our team’s BC Betty dessert recipes!
Where other Silver Hills Bakery BC Betty Recipe Challenge contributors created all-new recipes, Alexis L from our Marketing team stayed closest to the original, tried-and-true Easy Apple Rhubarb Betty with her Peach Breadcrumb Betty Dessert twist.
Because tree-ripe peaches bring her so much juicy joy that she peels, pits, slices, and freezes them by the boxload every summer, a simple, perfectly peachy swap was all Alexis needed to make this BC Betty all her own.
Knowing how fleeting peach season is, ever-practical Alexis made sure her breadcrumb betty dessert recipe works as well with frozen peaches as it does with fresh—so you can experience the best of summer all year long.
There’s more wholesome family recipes and sprouted goodness where this came from! Scroll down to sign up for Silver Hills Bakery emails and follow us on Facebook, Instagram, and Pinterest!
Check out the rest of our
BC Betty Recipe Challenge collection:
Ingredients
For the Peach Fruit Base:
- 6 cups peaches , sliced (about 8 – 10 medium fresh peaches (or use frozen and thawed))
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp vanilla
- ¼ tsp ground cinnamon
For the Sprouted Breadcrumb Betty Topping:
- 8 slices The Queen’s Khorasan﹘Ancient Grain bread (or use your favourite Silver Hills Bakery sprouted bread)
- 4 Tbsp plant-based butter or non-dairy buttery spread, melted
- 2 Tbsp light brown sugar , packed
- ½ Tbsp granulated sugar
Featured Product The Queen’s Khorasan®-Ancient Grain
Instructions
- Preheat the oven to 350℉. Place all of the peach fruit base ingredients in a medium bowl and toss until well combined. Pour into a lightly greased 6-inch × 6-inch square baking dish (or equivalent) and set aside.
- Tear slices of sprouted bread into pieces and pulse in a food processor until you have coarse crumbs. In a small bowl, combine sprouted breadcrumbs with remaining betty topping ingredients and mix well.
- Sprinkle the sprouted breadcrumb betty topping evenly over the peach fruit base, then cover the baking dish tightly with foil.
- Bake for 25 minutes. Remove foil and bake 10 – 15 minutes more until the topping is golden brown and the peaches are tender.
- Serve warm topped with plant-based vanilla ice cream or coconut whipped cream. Optional: drizzle your sprouted breadcrumb Betty dessert with peach syrup if you have it.
Try these handy tips!
- If using fresh peaches: Try to find freestone peaches, which are easier to pit than clingstone varieties. To peel fresh peaches: Boil a large pot of water and prepare an ice bath; slice an X into the skin on bottom of each peach, blanch for 1 minute in boiling water, then plunge peaches into the ice bath to cool. The skins should slide right off!
- If using store-bought frozen peaches: 6 cups of frozen peaches is almost exactly one 600 g bag (or 1 ½ 16 oz (1 lb) bags) from the grocery store.
