Peach Biscuit Brown Betty

Peach Biscuit Brown Betty
Staff Writer
Peach Biscuit Brown Betty
Karen Mordechiai

Peach Biscuit Brown Betty

The Peach Biscuit Brown Betty is a Loveless Café classic in Nashville, Tenn. Made with biscuits, rather than the traditional bread slices or crumbs, the biscuits give this dish just a little extra touch of that comfort food quality that we all crave.

So while this classic may seem familiar, know that the excitement is all in the taste. This dessert is all about ease and simplicity. The homey sensibility of these welcome sweets makes comfort palpable; it’s what the Loveless Café is all about.

See all peach recipes.

4
Servings
1445
Calories Per Serving
Deliver Ingredients

Notes

*Note: You could use purchased baking powder biscuits for this recipe.

Ingredients

For the drunken caramel sauce

  • 1/3 Cup heavy cream
  • 1 Tablespoon unsalted butter
  • 1 small cinnamon stick
  • One 1-inch piece vanilla bean, split lengthwise in half
  • 1 Cup sugar
  • 2 Tablespoons light corn syrup
  • 1/4 Cup water
  • 1/4 Cup bourbon, whiskey, or dark rum

For the betty

  • 2/3 Cups packed light brown sugar
  • 3/4 Teaspoons ground cinnamon
  • 1/2 Teaspoon freshly grated nutmeg
  • 2 Tablespoons unsalted butter, melted, plus more for the baking dish
  • 4 Cups sliced, peeled peaches (about 2 1/2-3 pounds fresh peaches)
  • 2 Cups crumbled biscuits (about eight to ten 2-inch biscuits)*
  • 1/3 Cup freshly squeezed orange juice (about 1 orange)
  • 2 Tablespoons cinnamon sugar
  • Whipped cream, for serving (optional)

Directions

For the drunken caramel sauce

In a small saucepan, combine the cream, butter, and cinnamon stick. Scrape the seeds from the vanilla bean into the pan using the tip of a knife and toss in the pod. Place over low heat to warm the cream, melt the butter, and infuse the flavors, about 3 minutes.

In a separate deep saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to melt the sugar. Using a moist brush, wash any sugar crystals off the sides of the pan. Continue to boil without stirring until the sugar syrup begins to color. Once it turns golden, gently swirl the pan and watch it closely. As soon as the caramel turns an even amber shade, remove from the heat.

Carefully pour a few tablespoons of the warm cream into the caramel; the mixture will boil up furiously. Whisk until smooth. Slowly whisk in the remaining cream. Continue to whisk until all of the caramel is dissolved. Stir in the bourbon, remove the vanilla pod, and let the sauce cool to room temperature before serving.

For the betty

Preheat the oven to 375 degrees.

In a medium-sized bowl, rub the brown sugar with the cinnamon and nutmeg to combine. Add the peaches and mix gently to coat the peaches with the sugar. Place half of the peaches in the bottom of a buttered 1 1/2-quart baking dish that is at least 2-inches deep. Top with half of the crumbled biscuits.

Spoon the remaining peaches over the biscuits and drizzle the orange juice evenly over the dish. Toss the remaining crumbled biscuits with the melted butter and spread over the top of the peaches. Sprinkle liberally with the cinnamon sugar.

Bake until the biscuits are an even golden color on top and the juices are bubbly, for 45 minutes. Let cool for about 15 minutes before serving, with a spoonful of whipped cream and a drizzle of the caramel sauce, if you like. 

Peach Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Peach Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
54g
82%
Sugar
121g
N/A
Saturated Fat
20g
100%
Cholesterol
57mg
19%
Protein
18g
36%
Carbs
221g
74%
Vitamin A
181µg
20%
Vitamin B12
0.2µg
3.9%
Vitamin B6
0.1mg
7.5%
Vitamin C
21mg
35%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
8%
Vitamin K
6µg
7%
Calcium
604mg
60%
Fiber
6g
25%
Folate (food)
41µg
N/A
Folate equivalent (total)
230µg
57%
Folic acid
111µg
N/A
Iron
7mg
41%
Magnesium
63mg
16%
Monounsaturated
20g
N/A
Niacin (B3)
8mg
40%
Phosphorus
425mg
61%
Polyunsaturated
10g
N/A
Potassium
684mg
20%
Riboflavin (B2)
0.8mg
46.8%
Sodium
1346mg
56%
Sugars, added
100g
N/A
Thiamin (B1)
0.9mg
58.6%
Trans
0.3g
N/A
Zinc
2mg
11%