Ingredients
The topping:
- ½ cup sugar
- ½ cup dark brown sugar
- 1 cup all-purpose flour
- ¼ teaspoon ground nutmeg
- ⅓ cup chopped toasted pecans
- ½ cup cold unsalted butter, cut into 1/2-inch pieces
The filling:
- 1 cup unsalted butter, at room temperature
- ½ cup sugar
- 1 egg, beaten
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup buttermilk
- 6 cups assorted berries (like blueberries, raspberries, blackberries and strawberries)
- Nutritional Information
Nutritional analysis per serving (8 servings)
712 calories; 39 grams fat; 22 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 86 grams carbohydrates; 4 grams dietary fiber; 51 grams sugars; 7 grams protein; 115 milligrams cholesterol; 392 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight to 10 servings
Preparation
- Preheat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. To make the topping, combine the sugars, flour, nutmeg and pecans in a mixing bowl. Rub in the butter until the mixture is crumbly. Set aside in refrigerator until needed.
- To make the filling, beat the butter and sugar together until light and fluffy. Mix in the egg. Sift the flour and baking soda together and add to the butter mixture alternately with the buttermilk. Spread the mixture in the prepared dish and top with the berries. Sprinkle the topping over the berries.
- Bake until the batter is set and the top is nicely browned, about 45 minutes. Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream, if desired.
1 hour
Dining and Cooking