Berry Brown Betty

By • August 10, 2014 0 Comments

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Author Notes: Say that name three times fast, I dare ya. With all the lovely fresh berries at the markets right now, I sometimes find that I have some going south before I can eat them all. I also almost always have some leftover bread in the freezer. This is a delectable way to use up both. Bonus—this goes together in a flash.
Vicki Amsinger

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Serves 2

  • 2 tablespoons granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 cups bread (like Challah) torn into 1 inch chunks
  • 4 cups mixed berries (fresh or frozen/thawed)
  • 1/4 cup granulated sugar
  • 2 tablespoons flour
  1. Mix the first 2T of granulated sugar, brown sugar and cinnamon together in a small bowl and set aside (this will be the topping).
  2. Preheat oven to 250 degrees F and place the bread chunks on a baking sheet. Bake for 10 minutes. Remove the bread from the oven and the baking sheet and set aside. Increase the oven temperature to 350 degrees. Spray 2 large ramekins with cooking spray and place them on the baking tray.
  3. Combine the berries remaining ¼ cup granulated sugar and flour together in a bowl. Spoon the berries evenly among the ramekins, filling them almost to the very top. Place some the toasted bread chunks on top—push down slightly to make sure they won’t fall off. Drizzle with the melted butter and sprinkle with the brown sugar mixture.
  4. Bake at 350 degrees F for 40-45 minutes or until the fruit is bubbling and the top is crispy and golden.
  5. Serve warm, maybe with some vanilla ice cream.

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