Rhubarb-Nectarine & Apricot Betty

READY IN: 50mins
Recipe by Baby Kato

The best way to serve this delicious betty is warm with a dollop of whipped cream. I hope that you will enjoy this summer treasure. To ensure maximum flavour use fresh, ripe fruit.

Top Review by Kittencal@recipezazz

my family enjoyed this wonderful crisp, used 2 small peaches in place of nectarines, the fresh apricots really bring this to life, I rediced the salt to 1/8 teaspoon, thanks for sharing BK!

Ingredients Nutrition

  • 3 cups fresh rhubarb, unsweetened, sliced
  • 1 cup fresh nectarine, peeled, sliced
  • 1 cup fresh apricot, peeled, sliced
  • 1 cup white sugar
  • 1 tablespoon baking flour
  • 14 teaspoon salt
  • 4 cups soft breadcrumbs, white, cubed (5 slices)
  • 13 cup butter, melted
  • 12 teaspoon fresh ground cinnamon
  • 1 tablespoon fresh squeezed orange juice
  • 1 teaspoon orange peel, shredded

Directions

  1. Preheat oven to 375 degrees.
  2. Stir together, sugar, flour and salt.
  3. Add rhubarb, nectarines and apricots, toss until well coated.
  4. Next, add two cups of bread cubes to the mixture and drizzle with 2 tbsps of melted butter and 1/2 tsp cinnamon. Mix gently and put into a 8x8 pan.
  5. Combine the remaining bread crumbs, butter, orange rind and orange juice together and pour ontop of fruit mixture.
  6. Bake in a 375 degree oven for 25 - 35 minutes.
  7. Serve warm and enjoy!

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