Stone Fruit Brown Betty

Ingredients

• 2 lb. ripe stone fruit (such as peaches, plums, and/or nectarines), sliced ¼"–½" thick
• 2 Tbsp. cornstarch or potato starch
• 2 tsp. finely grated lemon zest
• 1 Tbsp. fresh lemon juice
• ⅓ cup (67 g; or more) plus ¼ cup (50 g) sugar
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• 5 slices white sandwich bread
• ½ tsp. ground cardamom
• ½ tsp. ground cinnamon
• 5 Tbsp. unsalted butter, melted

Steps

1. Preheat oven to 350°. Taste a slice from 2 lb. ripe stone fruit (such as peaches, plums, and/or nectarines), sliced ¼"–½" thick, for sweetness, then toss with 2 Tbsp. cornstarch or potato starch, 2 tsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, ⅓ cup (67 g) sugar (or up to ½ cup/100 g if fruit is on the tart side), and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a 2½-qt. baking dish to combine.
2. Pulse 5 slices white sandwich bread in a food processor to chickpea-size pieces. Measure out 2½ cups breadcrumbs and transfer to a medium bowl (save remainder for another use). Season breadcrumbs with salt. Add ½ tsp. ground cardamom, ½ tsp. ground cinnamon, and remaining ¼ cup (50 g) sugar and toss to combine. Drizzle 5 Tbsp. unsalted butter, melted, over; toss to distribute.
3. Scatter breadcrumb mixture in an even layer over fruit. Place Betty on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 40–50 minutes. Let cool slightly before serving. Do ahead: Betty can be made 1 day ahead. Let cool completely; store tightly wrapped at room temperature.