Raspberry Brown Sugar Gratin

In honor of Dave and Kathy's visit, and of the nearly six pounds of berries I picked, I made this gratin. Except, I didn't use raspberries, I used blueberries. And I didn't use creme fraiche, I used thickened yogurt. And I didn't even use half of the sugar, nor did I put it through a sieve because that didn't work. So of the three ingredients, I used none of them correctly. It was still tasty, though.

From Smitten Kitchen:

There are a lot of ways you can play around with this — flavoring the sour cream with lemon, vanilla, cinnamon or almond; using a mix of berries, etc. — but it is flawless the way it is. Want to fancy it up for fancy people? Make it in individual ramekins or tiny gratin dishes.

[Updated to add] Ooh, I just had an idea — Swap thick, full-fat Greek-style yogurt swapped for sour cream and serve it at a brunch to what I have to imagine would be a round of applause. Or at least I’d applaud.

1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream (or crème fraîche)
1 cup dark brown sugar

Preheat broiler. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. (I tried using a sifter; don’t bother, it doesn’t work.) Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.

Keeping: The leftovers might look like something died in your fridge but I can assure you, are equally delicious.