Pear Bettys

3.0

(75)

By

Martha Stewart Editors

Updated on July 13, 2021

Servings:

6

An easy, spiced fruit dessert with buttered breadcrumbs or cake-crumb topping that turns golden brown as it cooks, that's a betty. No one seems to know who Betty was. Our individual bettys have two layers of Bartlett pears. In between and on top is a blend of torn sourdough bread, butter, sugar, ginger, cinnamon, nutmeg, and a splash of apple cider.

Ingredients

1 (1 pound) loaf sourdough bread, crust removed, bread torn into small pieces
6 tablespoons unsalted butter
⅔ cup sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon salt
¾ cup apple cider
2 tablespoons fresh lemon juice
8 (about 3 ¾ pounds) Bartlett pears

Directions

Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Bake, stirring halfway through, until golden brown, 10 to 15 minutes. Let cool completely. Transfer to a resealable plastic bag; seal bag. Coarsely crush with a rolling pin so that the largest pieces are the size of peas.
Melt butter in a medium skillet over medium heat. Remove from heat. Stir in breadcrumbs, sugar, spices, salt, 1/4 cup plus 2 tablespoons cider, and the lemon juice. Let stand 10 minutes.
Peel pears; cut into 1/2-inch chunks. Place a heaping 1/2 cup pears in each of 6 small (5-inch) pie plates or ramekins. Top each with 1/4 cup breadcrumb mixture; drizzle each with 1 tablespoon cider. Top with remaining pears, then with remaining breadcrumb mixture.
Transfer to a rimmed baking sheet lined with parchment paper; cover with foil. Bake 30 minutes. Uncover; bake until topping is browned and juices are bubbling, about 15 minutes. Let cool on sheet on a wire rack 15 minutes before serving.

Cook's Notes

Martha made this recipe on Martha Bakes episode 301.