Blueberry Brown Betty

Yields: 8 Servings

Blueberry Brown Betty

*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. *This recipe can be made with other fruits, too. For an autumn version, use 6 to 8 apples, peeled and thinly sliced, and add 1/2 teaspoon cinnamon with the sugar.*This recipe was reprinted, with permission from Bread Toast Crumbs by Alexandra Stafford.

  • softened unsalted butter
  • 6 cups blueberries
  • 1/2 cup + 3 tablespoons sugar
  • 1/2 lemon
  • 1 pinch kosher salt
  • 4 cups lightly filled fresh bread crumbs
  • 8 tablespoons (1 stick unsalted butter
  • vanilla ice cream or heavy cream
  1. Instructions are at https://www.halfbakedharvest.com/blueberry-brown-betty/.

Nutrition

  • Calories: 65
  • Fat: 0.38655 grams
  • Carbs: 16.80615 grams
  • Protein: 0.9024 grams