I wouldn’t dream of substituting anything for the sour cream, but do you think this would work well with other fruit/berries, too? Or is there something about the sunny sweet tartness of raspberries that makes this particular combination the one to try?
Oh gosh, Tim, this reminds me so much of a jello (please don’t gag) that all my female relatives made back in the ’70’s that I just adored. It must have been fresh raspberries (or, no, frozen. Fresh berries weren’tt so much in the markets back then) enrobed in raspberry jello with a sugared sour cream topping. I would go face first into that thing whenever it showed up at a potluck. Your dish here, of course, is much more elegant and lovely (not to mention that it doesn’t contain hooves) and I’ll be making it this weekend. A big advantage to me is that you can create only the number of serving required at one time.
mmm. strawberries, brown sugar, and sour cream were a staple of my childhood summers. have you seen suzanne goin’s raspberry sour cream gratin? she makes a custard first so it’s a li’l more complicated, but generally same idea. looking forward to trying both!
This looks so good, and like something I could actually throw together on a weeknight! I would have never put fruit with sour cream, but you convinced me. Will have to pick up some raspberries this weekend and try it out!
i was thinking about it the other day – I was trying to recall the ‘best dessert with strawberries ever’ and it was actually plain strawberries with cream. You just can’t improve certain things, can you? This dessert goes exactly in that direction. Just one question, do you think that I can use my little dessert torch (the one for creme brulee) in place of the broiler? SInce I have it, I look forward to all occasions to use it :)
Haha, STANDARDS is right! I’m all for healthy substitutions and the like, but sometimes, you just need the real thing. And come on! A little full fat sour cream never hurt anybody. When a dessert is this simple and perfect, there’s no reason of mess with it. I love that you don’t have to keep the oven on for an hour, either. Summer fruit pies were killing me last week!
besides the fact that this looks amazing and I will definitely try it as my front yard is literally overflowing with raspberries – this was one of the best opening paragraphs, ever. I mean, have you eaten a peach? Genius. Thanks for being awesome, as always.
Tim, Tim, Tim…thank you for such a simple yet sublime treat! I tried it with a lovely peach and my eyes rolled back in my head with pleasure. Takes nothing to throw together but tastes like a homemade peach cream pie. Thank you!
I’m always surprised at how many people don’t like sour cream… personally I love it and have been mixing bananas and sugar with it since I was a kid. I really hope I can find some raspberries in the market to give this a try!
I have no idea. I’ve made this several times and have never had that problem. And it doesn’t sound like others have had that happen either. Maybe something with your sour cream? Sorry that it happened, it is disappointing.
I made this for company last night – 8 enthusiastic thumbs up! To accommodate dietary restrictions I made 1 with full fat sour cream and regular brown sugar, 1 with full fat sour cream and Splenda brown sugar blend and 2 with far free sour cream and Splenda brown sugar blend. Everyone raved.
I can’t wait to try this. I’m so mad that I had JUST stumbled upon your blog which is a lot of awesomeness I’ve been missing out. But as the old adage says, better late than never. Thanks for sharing this.
The first two times, I made this with raspberries and sour cream… AWESOME! The third time, I broke the rules and made it with an overripe banana, grapes, blackberries, and mascarpone…HEAVENLY! Thank you for the idea!!