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Recipe Detail Page
Individual Berry Brown Betty
Early Summer 2003
The distinguishing ingredient of a Brown Betty is bread crumbs. Probably the easiest fruit dessert to prepare, it has luscious berries layered with sweetly seasoned crumbs, almost creating the effect of an English summer berry pudding. Using graham crumbs in tandem with crème fraîche also brings to mind a fruit-laden cheesecake. With a little white wine added to meld with the fruit juices, it's a winning combination.
Makes six 8-oz (250-mL) servings or eight 6-oz (175-mL) servings
2 1/2 cups (625 mL) blueberries
1 cup (250 mL) strawberries, quartered
2 1/2 cups (625 mL) raspberries
3/4 cup (175 mL) dark brown sugar
2/3 cup (150 mL) white wine
2 tbsp (25 mL) lemon juice
1/3 cup (75 mL) unsalted butter
1 tsp (5 mL) cinnamon
Dash salt
2 tbsp (25 mL) dark brown sugar
1 1/2 cups (375 mL) dry bread crumbs
1 1/2 cups (375 mL) graham cracker crumbs
Crème Fraîche
1 cup (250 mL) sour cream or crème fraîche
2 tbsp (25 mL) brown sugar
1. Preheat oven to 350°F (180°C).
2. Toss berries with 3/4 cup (175 mL) brown sugar, white wine and lemon juice and set aside.
3. Melt butter with cinnamon, salt and 2 tbsp (25 mL) brown sugar in a pot. In a separate bowl, blend bread crumbs and graham cracker crumbs. Pour butter mixture over crumbs and blend well.
4. Spoon a third of the crumb mixture evenly into the bottom of 6 or 8 ramekins. Distribute half of the berry mixture between the ramekins. Spoon over another third of the crumb mixture and the remaining berry mixture. Finish with the crumb mixture on top. Place ramekins on a baking sheet and bake for 35 to 45 minutes, until fruit is bubbly and crumbs are nicely browned.
5. For crème fraîche, stir together crème fraîche or sour cream with brown sugar and chill until ready to serve. Dollop a spoonful on each Brown Betty immediately before serving.
Makes six 8-oz (250-mL) servings or eight 6-oz (175-mL) servings
