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.
oh, man oh man. i'm one of those poor fools that pay $3.99 for a tiny plastic container of raspberries at my local store. not even a whole cup in it.
ReplyDeleteYum. The berries are rather sketchy down here from all the rain this year, but if I can find enough, I might try this. If any of the berries make it home that is:)
ReplyDeleteLooks delicious! When I was a kid we made our own raspberry ice cream.
ReplyDeleteIan, those look FANTASTIC! Do you freeze them? We want to grow some small fruits starting next year, and I'd like to try raspberries!
ReplyDeleteWhat a nice surprise to come home to! The crisps look delicious!
ReplyDeleteWe do not have raspberries. I was delighted to find some in the fruit department.
ReplyDeleteBeautiful berries.
I usually have to buy raspberries when I want to use them, which is very rarely. I love them, but we don't have them very often. They're great on top of a scoop of vanilla ice cream! Your Raspberry crisps look delicious.
ReplyDeleteGosh raspberries are expensive. Many of our frozen ones come from Asia so I won't buy them. The recipe with rice flour is the way to go...so yummy. I am salivating. I know you are going to enjoy a wonderful dessert for many months.
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