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

Martha Stewart Living, August 2003

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Credit: WILLIAM MEPPEM

Recipe Summary

prep:
10 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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