1 pint blueberries
1 (6-ounce) container fresh raspberries
2 tablespoons powdered sugar
1 1/4 cups sour cream
1/3 cup firmly packed brown sugar
Combine blueberries and raspberries in bowl. Add powdered sugar; gently toss to lightly coat.
Divide berry mixture among 6 (6-ounce) ungreased ovenproof custard cups or ramekins.
Spread about 3 tablespoons sour cream onto each serving; sprinkle evenly with brown sugar.
Broil 4 inches from heat 2-3 minutes or until sugar is melted and caramelized.
- To make ahead
, spoon berry mixture into dessert dishes; spread with sour cream. Cover; refrigerate. Just before serving, sprinkle evenly with brown sugar. Broil as directed above.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging.
Learn about gluten-free baking.