Recipe Of The Week, Paula Deen's Peach Betty

Chef Jeff and Paula Deen create a fabulous southern dessert with fresh peaches from Georgia! 


·      2 peaches, seeded and sliced into eighths

·      1 cup all purpose flour

·      ¼ cup plus 2 tablespoons olive oil-butter blend

·      ¼ cup brown sugar

·      ¼ cup raw brown sugar

·      ¼ cup chopped pecans

·      ½ lemon

·      1 tablespoon honey

·      1 teaspoon vanilla extract

·      ¼ teaspoon cinnamon

·      Pinch of nutmeg



-      Mix flour, brown sugar, granola and ¼ cup of olive oil-butter blend together in a mixing bowl

-      Add nutmeg, pecans and cinnamon

-      In a skillet, melt 2 tablespoons of olive oil-butter blend

-      Add raw brown sugar to skillet

-      Add peaches to skillet

-      Add juice from ½ lemon to skillet

-      Add honey and vanilla extract to pot

-      Pour peach mixture from skillet into a miniature cast iron pan

-      Top peach mixture with granola crumble made earlier

-      Bake in the oven for about 20 to 25 minutes until the sugars caramelize and bubble

-      Serve topped with Greek yogurt



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