Food & Cooking Recipes Dessert & Treats Recipes Berry Betty Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: WILLIAM MEPPEM Prep Time: 10 mins Total Time: 55 mins Servings: 4 The abundance of raspberries in this take on a classic American dessert give it a bright red hue. Ingredients 3 cups fresh raspberries (red and golden, if available) 1 ½ teaspoons freshly squeezed lemon juice 5 tablespoons unsalted butter, melted 1 tablespoon granulated sugar 2 cups fresh brioche breadcrumbs (about 6 ounces) ⅓ cup packed light-brown sugar 2 tablespoons all-purpose flour Pinch of freshly grated nutmeg Sweetened whipped cream, for serving Directions 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. Rate it Print