Dessert - MASTER RECIPE FOR BASIC BETTY

By BlueSchmoo

http://www.cooksillustrated.com/recipes/detail.asp?docid=6292

Suggested Fruit 6 servings (3)
2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced (3 Apples)

3 pounds apricots (15 to 20 apricots), pitted and quartered (7-10 Apricots)

2 pounds berries , rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste (1 Lb)

2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths (4-6 fruits)

2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced (3-4 Pears)

3 pounds plums (15 to 20), pitted and quartered (7-10 Plums)

Ingredients

• 6 (3)
• 9 - 10 slices white sandwich bread , processed to yield 3 lightly packed cups bread crumbs (4-5 1 1/2 Cups)
• 1/4 pound butter , melted (4 Tbsp)
• 7 cups fruit , prepared (see suggestions) (3 1/2 Cups)
• 1 teaspoon lemon zest (1/2 tsp)
• 1 tablespoon lemon juice (1 1/2 tsp)
• 2/3 cup granulated sugar (1/3 Cup)
• 1/2 teaspoon ground cinnamon or nutmeg (1/4 tsp)
• 1/4 teaspoon table salt (1/8 tsp)

Details

Servings 6

Preparation

Step 1

1. Heat oven to 400 degrees. Toss bread crumbs with melted butter in a medium bowl; set aside

2. Mix remaining ingredients in a large bowl

3. Spread 1/2 cup bread crumbs over the bottom of a deep 2-quart baking pan, such as a souffle dish. Top with half the fruit, sprinkle another 1/2 cup over the fruit. Top crumbs with remaining fruit with their juices; press down gently. Top with remaining crumbs. Lightly butter a sheet of foil large enough to cover the dish; place foil, buttered size down, over dish and seal closed.

4. Bake for 25 minutes and remove foil. Bake uncovered until crumbs brown, juices bubble, and fruit is tender when pierced, 30 to 40 minutes. Serve warm or at room temperature.