Cherry and Coconut Brown Betty

• Butter, for greasing baking dish
• 4 cups halved and pitted cherries (from about 1 1/2 pounds whole cherries)
• 1/2 cup sugar
• 1/2 cup freshly grated coconut (see note)
• 2 cups fresh bread crumbs (preferably from brioche, challah or country bread)
• Chilled heavy cream, for serving

1. Heat oven to 350 degrees.
2. Butter an 8-inch-square baking dish.
3. Spread 1 cup cherries in bottom of dish.
4. Sprinkle with 2 tablespoons sugar, 2 tablespoons coconut and 1/2 cup bread crumbs.
5. Repeat three more times with cherries and dry ingredients.
6. Cover baking dish with foil.
7. Bake until cherry juice bubbles and candies a bit on the edges, about 1 hour.
8. Remove foil and place dish under a broiler to toast the top layer, 1 to 3 minutes.
9. Serve warm; pass a pitcher of chilled cream at the table for drizzling on top.

butter, cherries, sugar, freshly grated coconut, bread crumbs, heavy cream

Taken from cooking.nytimes.com/recipes/1014849 (may not work)