Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.
Recipe information
Yield
4 servings
Ingredients
½
1
6
8
1
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide ice cream among small bowls and spoon berries plus juices over top. Sprinkle with some of cornbread crumble.
Step 5
Do Ahead: Crumble can be made 3 days ahead. Store airtight at room temperature.