Recipe courtesy of Hedy Goldsmith
Raspberry-Lemon Brown Betty with Pecan Crumble
Total:
1 hr 50 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 50 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 cup pecans, halves or pieces, divided
  • 1 3/4 cups cake flour, divided
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 2 tablespoons turbinado sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for buttering the ramekins
  • 1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
  • One 14-ounce jar lemon curd
  • 3 pints fresh raspberries, rinsed and dried

Directions

Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake until toasted, 10 to 12 minutes. Remove and let cool. Coarsely chop 1/4 cup of the pecans.  

Put the remaining 3/4 cup pecans in a food processor along with 1/2 cup of the cake flour. (The flour will help keep the nuts from turning into pecan butter.) Pulse the pecans until they're very finely chopped. Add the rest of the flour, the confectioners' sugar, turbinado sugar, salt and baking powder. Pulse until mixed, 3 to 4 times. 

With the machine running, add the melted butter and vanilla. Pulse until large clumps form. Transfer the mixture to a bowl and stir in the reserved 1/4 cup chopped pecans. Refrigerate until chilled. The topping can be made several days in advance and can also be frozen for up to 1 month. 

Heat the oven to 350 degrees F. Butter eight 6-ounce ramekins or baking dishes. 

Divide the lemon curd evenly among the ramekins. The curd should fill just under one-third of the ramekin. I like piping the curd into the ramekins, but using a spoon old-school works just as well. 

Evenly portion the raspberries on top of the curd. Remove the crumble from the refrigerator. Break off clumps about 1/2 to 3/4 inch in diameter, keeping the clumps the same size, and divide them evenly among the ramekins. 

Arrange the ramekins on a baking sheet and place in the oven. Bake until the berries start to bubble and the topping turns golden brown, 10 to 12 minutes. 

Remove from the oven, let cool for 10 to 15 minutes, and serve dusted with confectioners' sugar. You can also serve the betties topped with ice cream, whipped cream or creme fraiche, or you can pour a little warm heavy cream into each betty.

IDEAS YOU'LL LOVE

Apple Brown Betty

Recipe courtesy of Ellie Krieger

Betty Beautiful Martini

Recipe courtesy of Ingrid Hoffmann

Betty Beautiful Martini

Recipe courtesy of Ingrid Hoffmann

Raspberry Lemon Margarita

Recipe courtesy of Ingrid Hoffmann

Lemon Raspberry Fizz

Recipe courtesy of Giada De Laurentiis

Lemon Raspberry Fizz

Recipe courtesy of Giada De Laurentiis

Apple Betty "Granola" with Banana Creme

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here