CHERRY COCONUT BROWN BETTY

butter, for greasing the baking dish

4 cups halved and pitted cherries (about 1-1/2 pounds whole cherries)

½ cup sugar

½ cup grated fresh coconut (frozen coconut also works; if using sweetened coconut, reduce the sugar to ¼ cup)

2 cups fresh bread crumbs (preferably from brioche, challah or country bread)

chilled heavy cream, for serving

1. Heat the oven to 350*. Butter an 8 inch square baking dish.  Spread 1 cup cherries in the base of the dish.  Sprinkle with 2 tablespoons sugar, 2 tablespoons coconut and ½ cup bread crumbs.  Repeat three more times with cherries and dry ingredients.

2. Cover baking dish with foil. Bake until cherry juices bubble and candy a bit on the edges, about 1 hour.

3. Remove the foil and place the dish under the broiler to toast the top layer, 1 to 3 minutes. Serve warm, passing a pitcher of cream at the table. 

from The New York Times, July 3, 2013