Recipe: Marionberry Brown Betty

Marionberry Brown Betty

Serves 6 to 8

Some of the earliest Betties, in colonial times, were made in several layers with toasted bread crumbs, as opposed to just one of fruit with a topping. The lemon zest is also traditional (though I am crazy about lemons and berries). If you're using frozen berries in this recipe in particular, be sure to thaw them before mixing with the other ingredients; otherwise it's really difficult to blend them properly. I sometimes use mora, a blackberry available frozen from Colombia, in this, but any blackberry cousin will be delicious.

6 cups ripe marionberries or frozen marionberries, thawed
1/2 cup packed light brown sugar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
pinch of salt
4 cups coarse fresh bread crumbs
1/2 cup (l stick) unsalted butter, melted

STEP 1: Preheat the oven to 350 degrees F. Have ready an 8-inch square glass baking dish.

STEP 2: Toss together the berries, sugar, zest, lemon juice, cinnamon, and salt in a large bowl. Transfer half of the berries to the baking dish.

STEP 3: Toss half of the bread crumbs with half of the butter and sprinkle over the berries. Top with the remaining berries. Toss the remaining bread crumbs with the remaining butter and sprinkle over the berries.

STEP 4; Bake for 45 minutes, or until the berries are bubbling and the topping is browned. Cool slightly, and serve warm.

Buy the Book!

from:
Luscious Berry Desserts
by Lori Longbotham
Photographs by James Carrier
Chronicle Books
Hardcover; $19.95
168 pp; 24 color photographs
ISBN: 0811844145
Recipe reprinted by permission.