Pear Brown Betty

Oh apple picking. I love you so.  


We made our annual orchard visit last weekend and despite a tiny mishap with a hungry yellow jacket (luckily, my daughter isn't allergic!) it was a fantastic day! Liberty Macs, Bosc pears, Rhode Island Greenings. Yum.  

The best part about apple picking is that it's an adventure that keeps on giving... first there's the day itself – and ours was spent with fun friends and blue skies. Then there's the baking and experimenting, with and without the kiddos. Meanwhile there's the amazing aroma that fills the house while all of this is happening. And finally, there is the overflowing basket of fruit that makes me incredibly happy. It's a win every way you look at it.  


This morning I made a classic: Brown Betty but used the Bosc pears instead of apples. This is a no-fail recipe from my mom that I loved as a child, love as an adult and am thrilled to pass on to my brood. My son didn't make a sound for minutes... until every last speck had disappeared from his plate. This can be made with apples or pears or a combination of both and it is the best air freshener that you can ask for. 


Pear Brown Betty

6 Bosc pears, peeled and cut into bite sized chunks
Juice of one lemon
3/4 cup brown sugar
teaspoon cinnamon
healthy pinch of salt (a little less than 1/2 teaspoon)
4 cups of bread, cut into cubes (I used brioche)
1/2 cup unsalted butter, melted

Put the pear chunks into a bowl and squeeze the lemon juice on top. Put aside.
Preheat the oven to 375. Meanwhile melt the butter in a sauce pan. Place brown sugar, cinnamon, salt and bread into another bowl and pour butter on top. Mix until well combined. 

Place the pear chunks in a ceramic baking dish. Top with the bread mixture and bake for approximately 40 minutes. Enjoy!