Ingredients

serves 4

　　3 cups fresh raspberries (red and golden, if available)

　　1 1/2 teaspoons fresh lemon juice

　　5 tablespoons unsalted butter, melted

　　1 tablespoon granulated sugar

　　2 cups fresh brioche bread crumbs (about 6 ounces)

　　1/3 cup packed light-brown sugar

　　2 tablespoons all-purpose flour

　　Pinch of freshly grated nutmeg

　　Sweetened whipped cream, for serving

　　

Step 1

Preheat the oven to 375°F. In a medium bowl, mix all but 1/4 cup berries with the lemon juice, and set aside to macerate. Brush 4 6-ounce ramekins with 1 tablespoon butter; coat the inside of each with granulated sugar, and set aside.

　　

Step 2

In a small bowl, combine the bread crumbs with the remaining 4 tablespoons butter, and set aside. Sprinkle the brown sugar, flour, and nutmeg over the raspberries, and gently toss to combine. Divide one-third of the bread crumbs evenly among the ramekins. Top with half the berries, and then with another third of the bread crumbs. Repeat with the remaining berries and bread crumbs. Gently press down on the layers.

　　

Step 3

Bake until the crumbs are golden and the berry juices are bubbling, about 20 minutes. Remove from the oven, and let cool 5 minutes.

　　

Step 4

Invert the ramekins onto serving plates. Remove the ramekins, and top each dessert with whipped cream; garnish with reserved berries.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.