Recipe information
Yield
serves 4
Ingredients
Preparation
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.
