1 cup fresh raspberries
2 Tablespoons unsalted butter, room temperature
1/2 cup sugar, divided
1/2 cup flour
1/4 cup milk
1 teaspoons baking powder
1/4 teaspoon table salt
1/2 teaspoon vanilla extract
1/4 cup warm water
Preheat oven to 350 degrees F. Line 4 ramekins with raspberries (about 9 each)
and place on a lined baking sheet.
In a medium bowl, mix butter, 1/4 cup sugar, flour, milk, baking powder, salt
and vanilla with a wooden spoon. Spoon a heaping tablespoon of batter over
fruit and spread evenly.
Mix remaining 1/4 cup sugar and 1/4 cup warm water. Pour evenly over each
Bake for 28-30 minutes, until topping is golden brown and fruit is bubbling.
Serve warm with vanilla whipped cream (recipe below) or vanilla ice cream.
Vanilla Whipped Cream
Makes about 1 cup
1/2 cup heavy whipping cream
1/8 cup powdered sugar
1/4 tsp. vanilla extract
In a medium-sized bowl, beat cream until it begins to thicken. Add powdered
sugar and vanilla, and beat until soft peaks form. Store in the refrigerator
until ready to use.