I LOVE a good basic brown Betty and with all our talk lately of rhubarb
a rhubarb brown Betty seemed perfect for the menu.
What is a brown Betty you ask??
Basically, it is a fruit filling or pudding with a bread crumb (or cake) topping. A cobbler...with a better name.
This is my FAVORITE go-to dessert because it is SO stinking easy! I made up this recipe one day when I wanted to make something sweet, but we didn't have anything in the pantry save a half empty box of yellow cake mix (how did THAT happen???) and some cans of fruit. The result? A delicious dessert that I remake with all different kinds of fruits, frozen, fresh, canned, what-have-you, but always the same topping.
The ingredients are REALLY complex. You will be shocked.
Hold your breath...here goes...
Simply mix in enough room temp butter to make a "crumb" out of the cake mix with your hands.
Start with around 2-4 Tablespoons and add more if needed.
Chop up your fresh fruit (THIS is how I prep fresh fruit for cobblers and such), plop in the pie pan,
top with your crumb and bake at 350 until the fruit starts to bubble and the crumb just starts to brown.
Ice cream and/or Whipped Cream Optional.