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Berry Brown Betty image

The abundance of raspberries give this classic American dessert its bright red hue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 9

3 cups fresh raspberries (red and golden, if available)
1 1/2 teaspoons freshly squeezed lemon juice
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 cups fresh brioche breadcrumbs (about 6 ounces)
1/3 cup packed light-brown sugar
2 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Sweetened whipped cream, for serving


  • Preheat oven to 375 degrees. In a medium bowl, mix all but 1/4 cup berries with lemon juice, and set aside to macerate. Brush four 6-ounce ramekins with 1 tablespoon butter; coat inside of each with granulated sugar, and set aside.
  • In a small bowl, combine breadcrumbs with remaining 4 tablespoons butter, and set aside. Sprinkle the brown sugar, flour, and nutmeg over raspberries, and gently toss to combine. Divide one-third of breadcrumbs evenly among ramekins. Top with half the berries, and then with another third of breadcrumbs. Repeat with remaining berries and breadcrumbs. Gently press down on layers.
  • Bake until the crumbs are golden and berry juices are bubbling, about 20 minutes. Remove from oven, and let cool 5 minutes.
  • Invert ramekins onto serving plates. Remove ramekins, and top each dessert with whipped cream; garnish with reserved berries.

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