Check out these raspberry treat recipes for summer!
With raspberry season at Murphy’s Farm well underway, we figured it was the perfect time to track down some new and exciting recipes that will help you make the most of the raspberries you picked up from the Market. Or if you haven’t yet picked up your raspberries from Murphy’s, hopefully these recipes will be enticing enough to convince you to make a stop by the Farm for ingredients (or even pick-your-own berries)!
Buttery Raspberry Crumble (from Half-Baked Harvest)
- 2 cups old fashion oats
- 1 1/2 cups all purpose flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 sticks (1 cup) cold salted butter, cubed
- 2 1/2 cups fresh raspberries
- 2–4 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1/2 cup raspberry jam
- 1 ripe but firm peach, thinly sliced
- Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
- In the bowl of a food processor, pulse together the oats, flour, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.
- Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.
- Meanwhile, make the filling. In a medium bowl, toss the raspberries with the sugar, flour, vanilla, and lemon zest. Spoon the berries out into an even layer over the pre-baked crust. Dollop the raspberry jam evenly over the berries. Add the peach slices in a single layer. Sprinkle the remaining crumble dough overtop the berries. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown and the berries burst.
- Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week.
See full recipe details on the Half-Baked Harvest website.
Basil-Raspberry Lemonade (from Country Living)
- 1 c. fresh lemon juice
- 1 c. sugar
- 1 c. fresh raspberries
- 1/2 c. fresh basil leaves, plus sprigs for garnish
- Combine lemon juice, sugar, raspberries, and basil in a mason jar. Muddle with a muddler or the handle of a wooden spoon until raspberries are broken down. Tightly screw on the lid, and shake until the sugar is dissolved, about 1 minute. Let sit 1 hour.
- Pour sugar mixture into a large pitcher. Top with 6 cups water and ice. Serve over ice garnished basil sprigs
See full recipe details on the Country Living website.
Strawberry-Raspberry Fools (from bon appetit)
- 1 cup chilled heavy cream
- 1 tbsp. sugar
- 1 tsp. vanilla extract
- Small pinch of kosher salt
- 1 lb. raspberries and/or strawberries, halved, quartered if large
- ¼ cup sugar
- Small pinch of kosher salt
- Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take.
- Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it.
- Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.
- Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.
- Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.
See full recipe details on the bon appetit website.