This amazing dessert is my new favourite. It lets the perfection of summer fruit shine, and just dresses it up a little with brown sugar whipping cream and delectable crumbles. It couldn't be easier, either - it literally takes ten or fifteen minutes to make all the components. Even better, the recipe makes extra whipping cream and crumbles so you can enjoy it over several meals. (The whipping cream is stabilized by the addition of creme fraiche or sour cream, so it will keep in the fridge for a few days.)
If you love fruit desserts but don't want to spend a lot of time in a hot kitchen making them, this recipe will be the best addition to your repertoire this summer!
4 Tbsp unsalted butter, melted
2 Tbsp brown sugar
1 Tbsp honey
1/2 tsp baking powder
1/8 tsp ground cinnamon
pinch of ground cloves
1/2 tsp kosher salt (or 1/4 tsp table salt)
1/4 cup whole wheat or graham flour
1/2 cup plus 2-3 Tbsp all-purpose flour
1/2 cup heavy or whipping cream
1 Tbsp brown sugar
2 Tbsp creme fraiche or sour cream
1/4 tsp vanilla extract (optional)
2 pints or about 4 cups
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Place melted butter in a large bowl. Stir in brown sugar and honey. Add baking powder, cinnamon, cloves and salt, and stir to combine. Add whole wheat flour, stir again, then add 1/2 cup all-purpose flour. Stir until all flour is incorporated and mixture forms large and small crumbles. If needed, add 2-3 extra Tbsp flour to achieve this.
Spread crumbs on baking sheet. Bake for 5 minutes, then stir them around so they bake evenly. Bake another 2-3 minutes until golden brown. Let cool in pan on rack. Crumbs will keep at room temperature in an airtight container for at least a week.
Using a clean bowl and whisk, whip cream and brown sugar until it hold soft peaks. Whisk in creme fraiche or sour cream and vanilla. Keep chilled until needed.
Fill a small dish a little over halfway with raspberries, generously dollop on whipped cream and top with a couple tablespoons of graham crumbs.