Blueberry Brown Betty
The entire recipe requires just six ingredients, blueberries, sugar, lemon juice, salt, butter and breadcrumbs. I mean, I’m not sure about you guys, but I have all of those ingredients on hand right now. And if you don’t have blueberries, you can certainly swap in just about any other berry as well. I think blackberries, strawberries, and raspberries would all be awesome. Or do a triple berry brown betty and use all three!
To make fresh bread crumbs, simply pulse the bread, preferably at least day old bread, in a food processor until roughly the size of peppercorns. If you are using bread with a thick crust, remove the crust before pulsing. Dried breadcrumbs or Panko should not be used in place of fresh.
softened unsalted butter, for greasing
6 cups blueberries
1/2 cup + 3 tablespoons sugar
juice of 1/2 a lemon
pinch of kosher salt
4 cups lightly filled fresh bread crumbs (see note)
8 tablespoons (1 stick) unsalted butter, melted
vanilla ice cream or heavy cream, for serving
Instructions: 1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch ovenproof skillet or baking pan. In a large bowl, toss the blueberries with 1/2 cup sugar, lemon juice, and salt. In a separate bowl, mix the crumbs with the melted butter and 3 tablespoons sugar. 2. Layer half the blueberries into the prepared skillet. Top with one-third of the bread crumb mixture. Layer the remaining blueberries over the top. Finish with the remaining crumbs. 3. Transfer the skillet to the oven and bake for 45-50 minutes, until the top is golden and the edges are bubbling. Remove the skillet from the oven and let it cool for 10 minutes before serving the brown betty with ice cream or heavy cream.