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