Rhubarb-Raspberry Brown Betty
Makes: 8 servings Total time: 20 minutes + 1½ hours baking
|FOR THE CRUMBS, COMBINE:|
|1 1⁄2||1 1/2sticks unsalted butter, melted (12 Tbsp.)|
|1||1tsp. pure vanilla extract|
|1||1pkg. King's Hawaiian rolls, pulsed into coarse crumbs (12 oz.)|
|FOR THE FRUIT, MIX:|
|1 1⁄2||1 1/2cups sugar|
|1||1tsp. ground cinnamon|
|1⁄4||1/4tsp. freshly grated nutmeg|
|4||4cups frozen sliced rhubarb (1 lb.)|
|3||3cups frozen raspberries (12 oz.|
|2||2Tbsp. 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, 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.
Per serving: 471 cal; 21g total fat (13g sat); 69mg chol; 134mg sodium; 120g carb; 3g fiber; 6g protein
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.