Rhubarb-Raspberry Brown Betty
This simple and delicious dessert of fruit, sugar, butter, and sweet bread crumbs is the perfect finale to any festive holiday meal.
FOR THE CRUMBS, COMBINE:
FOR THE FRUIT, MIX:
Frozen fruit helps to expedite the work, with no thawing or stove-top cooking required. Simply combine the rhubarb and raspberries with sugar and cornstarch, then layer them with the crumbs right in the dish.
Preheat oven to 375°. Coat a 2-qt. baking dish with nonstick spray.
For the crumbs, combine butter, vanilla, and amaretto in a bowl; add crumbs and toss to coat.
For the fruit, mix together sugar, cornstarch, cinnamon, and nutmeg in a large bowl. Stir in rhubarb, raspberries, and lemon juice.
Layer one third crumbs in bottom of prepared dish followed by half the fruit mixture. Repeat layers, ending with crumbs.
Bake betty, covered, 11/4 hours. Uncover and bake betty until top is golden, 15 minutes more. Cool betty at least 20 minutes; serve with vanilla ice cream.
So that the bread crumbs don’t completely dissolve, pulse the rolls just until they’re coarse.
Freshly grated nutmeg has stronger flavor than ground. Run the seed against a Microplane or a grater.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 69mg 23%
Sodium 134mg 5%
Carbs 120g 40%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.