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strawberry brown butter bettys
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smitten kitchen | strawberry brown butter bettys

strawberry brown butter bettys

Me and strawberries are going through the wringer this week. It started with a large, plank-like shortcake with cream cheese, sour cream and a buttered center. It was a dud, an all-caps level DUD. I should have known better than to try a recipe from a dubious source, and also to mess with a perfect thing. Next came a strawberry-striped tweak on my favorite crumb cake, except it didn’t really stripe and when released from the pan, stood briefly on the counter, sighed then slumped wobbily to the side. Filed under: delicious dud hanging out in the freezer, waiting for the next barbecue invitation. Third came a [we'll talk about it later] which I was attempting for the [that too] and it is all sorts of magically tasty if you can look back the large crater in the middle, as if strawberry filling had recently erupted from within it. Filed under: another delicious disaster and lordy, my freezer is getting full. Recipe four was tasty, but I’m debating whether it’s worth burdening your time to discuss; I will ponder this over my next serving but recipe five, recipe five is the real reason we’re here today.

It started with an apple brown betty, and my recent realization that I have never tried one. Butter + crumbs + sugar = what is wrong with me? Obvious that. Then I found a link I’d bookmarked eons ago to tiny brown bettys, molded in muffin tins, a web recipe from the late Gourmet Magazine. [Moment of silence.] And where it said “good-quality sandwich bread”, I read “Wonder Bread” because I can get it at the bodega. Where it said, “Gala or Fuji apples”, I read “South Jersey strawberries” because I can’t stop buying them. Where it said, “light brown sugar and cinnamon”, I read “dark and lemon zest” and I took “unsalted butter, melted” to mean “browned butter”. Because that’s what I always do. And I’ve never regretted it.