The New Crack Cake — The Rosé Berry Betty
I present to you the Rosé Berry Betty. A dessert that’s like a crumble, but has the streusel topping in the middle as well as on top. Mind. Blown. It’s the prefect blend of fruit, rosé, and streusel.
What’s not to love about this dessert? I really don’t know.
I almost wrote a haiku about it (okay I actually did) but I thought that was too much. So instead, I’m going to briefly discuss what a Betty is and the difference between a cobbler, a crisp, and a crumble. Because who knew that it really did matter?! So I got some help from none other than the reputable Farmers Almanac. Here’s what they had to say:
To me — this sounds like where it’s at! It’s like a crumble — no oats in the buttery streusel-like topping — but the streusel (which is the best part) is layered throughout the whole thing, not just on top. My mind is blown. Also — in case you missed it, October 5th is National Apple Betty Day — so definitely celebrate it. Coffee Cake didn’t get a national shout out like that. I don’t even think crisps did.
A Crisp has a topping baked on top of the fruit that contains oats, flour and sugar. The oats are the defining ingredient here. It can also sometimes contain nuts.
Same as a crisp, but sans oats. Apparently we have the motherland, England, to thank for this one. So it’s a little ironic to make this one for 4th of July.
This is the biscuit topping, and it’s usually a dropped biscuit style rather than cut and formed. The name comes from the “cobbled” or dimpled-looking style of it, rather than like a smooth pie crust.
I found out about this! Apparently it’s like a fruitcake that gets mixed into the streusel topping — very similar to coffee cake. This may be one to try out in the future. Who doesn’t love coffee cake?
Okay — so I added oats in the topping. So it’s not officially a Betty. But it seems like there can be some liberties taken for Betties and Crisps. After all — this is America.
Make The Rosé Berry Betty Your Own
The rosé is not necessary if you don’t want to add it, feel free to skip it. All the alcohol will cook out, but if you are cooking for yourself or a guest that may not appreciate that aspect, no worries! I added it because I think it adds a nice floral and aromatic note. If you choose not to add the rosé, simply use only 3 Tablespoons of cornstarch, as you won’t have as much liquid to thicken up during baking.
Rosé Berry Betty can be made ahead as well, which gets bonus points in my opinion. You can bake it the night before and reheat gently in the oven at 325 for 30–45 minutes, or make the components and bake during dinner.
If making the components more than 6 hours before baking, refrigerate both the streusel and the berries separately. If you are making and baking within a few hours, it’s fine to assemble it all in your baking dish and store in the fridge until ready to bake.
I like to bake this dessert as everyone is eating dinner. That way, dinner is done and all the clean up has finished and dessert is just coming out the oven. It works quite well!
About That Streusel
The streusel in the middle creates this wonderful gooey texture, almost like the center of a molten cake, so if you like that, do a thicker layer of streusel in the middle. If you prefer more fruit in the center, make sure that the middle layer is just enough to cover the fruit (the bottom layer and the middle layer should each be about 1/4 of the total crumble amount, and then use the remaining 1/2 for the top layer). If you don’t want the layered effect at all, simply make half the crumble recipe and just pack it all on top.
As with pretty much all my recipes — make it your own! Cooking is about you and your passions and your preferred flavors. Taste is subjective. It’s also about what you happen to have on hand — so if you only have a ton of blueberries, just use one berry. It’s berries and sugar and oats — and rosé — you really can’t go wrong here.
Rosé Berry Betty
Serves: ~10, makes a full 9X9 pan; Active Time: ~15–20 Minutes; Bake Time: 1hr
For the Topping:
1 Cup of Rolled Oats
2 Sticks of Butter, cold and cut into 1/2 pieces
1.5 Cups of Brown Sugar
1 Cup White Sugar
1 3/4 Cups of All Purpose Flour
Pinch of salt
2 tsp Ground Cinnamon
For the filling:
1 container Raspberries (~2 cups)
2 1/2 Cups Strawberries, halved and quartered
2 Cups Blueberries
3 1/2 Tablespoons Cornstarch
Juice & Zest of 1 Lemon, Squeezed
1/2 Cup Rosé Wine
2 Tbsp Sugar (if you like it sweeter, remember the streusel is quite sweet!)
Splash of Vanilla Extract
- Preheat oven to 350ºF.
- In a bowl, combine all the topping ingredients and mix in the butter with two forks or your fingers. It should be like damp sand — it will stick together when you squish it in your hands, but still crumble easily.
- Sprinkle some streusel in the bottom of a buttered or lightly greased 9X9 brownie pan or small casserole dish — just enough to fully cover the bottom.
- Bake for 7–10 minutes, until the bottom layer of crust is lightly cooked and starting to lightly brown. While this is baking, make your berry filling.
- Cut the strawberries into quarters or halves, and add all berries into a large bowl.
- Add the cornstarch and toss lightly.
- Then add the lemon zest and juice, the rosé, vanilla and sugar.
- Mix well and set aside until the bottom layer has come out of the oven and just slightly cooled.
- Spoon half the berries with 1/2 the liquid on top of your just-baked streusel layer, then a small amount of the streusel to lightly cover that, and the rest of your berries, and the rest of your streusel packed on top.
*If you put a lot of the streusel in the middle layer — it will get really, really, gooey, more like a crack cake consistency, so if you want more berry flavor in the middle, save most of the streusel for the top.
Note: If using a 9X13 you will get three very thin layers, with a lot of crisp on top, (crisp, fruit, crisp); if using a 9X9 (recommended) use the method described above.
- Bake for 45 minutes at 350ºF, then turn the heat up to 375ºF for another 15, until golden brown and bubbling all over. (if making in a 9×13 it may take only 30 minutes at 350).
- Serve with ice cream or sweet cream, and a glass of rosé!
What do you think?! I can’t wait to hear how you like this Rosé Berry Betty!
Originally published at https://thesommchef.com on July 3, 2021.