Betties are old-fashioned baked desserts of fruit layered with buttered bread crumbs. In this version, walnuts and flaked coconut are mixed with the crumbs. When it goes in the oven, the dish is full to the brim, but after baking and as it cools, the Betty settles. Serve with ice cream.
|Butter (for the dish)|
|5||ounces firm white bread, made |
into crumbs (about 2½ cups)
|⅓||cup walnuts, chopped|
|⅓||cup sweetened flaked coconut|
|¼||teaspoon ground nutmeg|
|⅓||cup unsalted butter, melted|
1. Set the oven at 375 degrees. Butter a 1½-quart souffle dish.
2. In a bowl, combine the breadcrumbs, walnuts, coconut, and nutmeg. Add the butter and toss with a fork.
|¼||cup granulated sugar|
|¼||cup packed light brown sugar|
|¼||cup blueberry preserves|
|¼||cup apple juice|
1. In a bowl, combine the blueberries, granulated and brown sugars, preserves, and apple juice. Sprinkle one-half cup of the crumb mixture in the bottom of the dish. Spoon half the blueberry mixture on top. Sprinkle with one-half cup of the crumbs. Top with the remaining blueberries and crumbs. With the back of a large spoon, press down lightly.
2. Cover loosely with foil. Bake for 35 minutes. Uncover and continue baking for 10 minutes or until the crumbs are golden brown. Total baking time is 45 minutes. Serve warm with ice cream.