S’loonshine Peach & Apple Brown Betty

06 October, 2014 / by Hank Watson

Yes, I did. I put Full Throttle S’loonshine Moonshine into a traditional, all American dish, and turned Apple Brown Betty right on her head. Why? ‘Cause I can, and that’s what I do! Purists – you have NO idea what you’re missing. The rest of you fun folks will love it. I had it for breakfast. And, I’ll probably have it tonight for a night time snack. I could, honestly, eat it for every meal.

I know you’re wondering, Betty? Who the bleep is Betty? According to The Oxford Companion to Food, there really was a “Betty”, and hence, the name of the dish. It’s been told that the “brown” was due to Betty’s last name (the naming of recipes after the human that created them was common during Colonial times) and not anything to do with the recipe itself. Some theorize that Betty was a slave (reminiscent of the “hush puppy” story), but it’s not known for sure (at least , not that I could find). What I found really interesting was the recipe was first published in the Yale Literary Magazine as “Brown Betty” in 1864.


S’loonshine Peach & Apple Brown Betty – it really is the best Brown Betty you’ll ever have!


3 slices two day old sourdough bread, cut into small cubes

4 whole graham crackers, coarsely crushed

2 apples, peeled, cored and thinly sliced

2 peaches, peeled, cored and sliced

2 Tbs lemon juice

3 Tbs Full Throttle S’loonshine Peach Moonshine

1 cup brown sugar

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 stick butter, melted

Vanilla ice cream or frozen yogurt




Preheat oven to 350. Grease a 9 x 9 glass or ceramic baking dish. Place bread cubes in dish. Sprinkle with crumbled graham crackers. In large mixing bowl, thoroughly combine remaining ingredients. Pour on top of crumb mixture. Lightly cover with foil. Bake for 25 minutes. Remove foil and bake for another 20 minutes. Serve immediately with ice cream on top. You WILL enjoy it!

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