Rhubarb-Raspberry Brown Betty

Makes: 8 servings Total time: 20 minutes + 1½ hours baking

FOR THE CRUMBS, COMBINE:
1 121 1/2sticks unsalted butter, melted (12 Tbsp.)
11tsp. pure vanilla extract
66Tbsp. amaretto
11pkg. King's Hawaiian rolls, pulsed into coarse crumbs (12 oz.)
FOR THE FRUIT, MIX:
1 121 1/2cups sugar
22tsp. cornstarch
11tsp. ground cinnamon
14 1/4tsp. freshly grated nutmeg
44cups frozen sliced rhubarb (1 lb.)
33cups frozen raspberries (12 oz.
22Tbsp. fresh lemon juice
Vanilla ice cream

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, 114 hours. Uncover and bake betty until top is golden, 15 minutes more. Cool betty at least 20 minutes; serve with vanilla ice cream.

Nutrition Information
Per serving: 471 cal; 21g total fat (13g sat); 69mg chol; 134mg sodium; 120g carb; 3g fiber; 6g protein

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