Name: Sundaes with Cornbread Crumble
Yield: 4 servings
Ingredients: ½ cup (1 stick) unsalted butter; 1 pound baked store-bought cornbread, crumbled (about 4 cups); A pinch of kosher salt; 6 tablespoons raw sugar, divided; 8 ounces fresh blackberries, halved crosswise if large; 1 pint vanilla ice cream

Image may contain Ice Cream Creme Cream Food Dessert Cutlery Spoon Fruit Plant and Blueberry

Photo by Alex Lau, styling by Judy Mancini

Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.

Sundaes with Brown Butter–Cornbread Crumble

Recipe notes