It's nice to come home from vacation and find this! The raspberry bushes are starting to ripen.
I could not find a recipe, so I developed my own.
2 cups of sugar
3/4 cup of rice flour (allergies to gluten)
1 tsp salt
2 tsp of cinnamon
Mix the above in a bowl then add 1/3 cup margarine and make the crumble with a fork.
Place over 4 cups of raspberries in an 8X8 aluminum pan and cook for 45 minutes at 350F
I use the disposable pans.
Add one cup of coffee and enjoy! Keep coffee separate from the crumble.
Raspberries are right high up on my list of great garden stock. They don't take much work and produce year after year, much like rhubarb for minimal care.