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Sundaes with Brown Butter–Cornbread Crumble

Sundaes with Brown Butter–Cornbread Crumble

Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.


  • ½ cup (1 stick) unsalted butter
  • 1 pound baked store-bought cornbread, crumbled (about 4 cups)
  • 6 tablespoons raw sugar, divided
  • 8 ounces fresh blackberries, halved crosswise if large

Recipe Preparation

  • Preheat oven to 400°. Cook butter in a large saucepan over medium heat, swirling pan and stirring occasionally to prevent solids from sticking to bottom, until butter foams and then browns, 5–8 minutes. Remove from heat; add cornbread, salt, and 4 Tbsp. sugar and fold gently until cornbread is evenly coated.

  • Spread out on a rimmed baking sheet and bake until crumbs are golden brown, 10–15 minutes (crumbs will look wet but will crisp and dry out as they cool). Let cool.

  • Meanwhile, combine berries and remaining 2 Tbsp. sugar in a large bowl. Let berries sit, tossing occasionally and mashing a few with a spoon, until some juices accumulate, 15–20 minutes.

  • Divide ice cream among small bowls and spoon berries plus juices over top. Sprinkle with some of cornbread crumble.

  • Do Ahead: Crumble can be made 3 days ahead. Store airtight at room temperature.

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Watch the video: 3 Desserts Made 10x Better With a Secret Ingredient Brown Butter! (July 2021).