raspberry crumble tart bars

Last month,Ruth Reichl,food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine,rounded up her10 favorite 威廉希尔娱乐recipes from her magazine years for Epicurious.It's possible I've never clicked on a link faster.I adored the magazine;in my early years here,it really helped me crystalize a vision of what I love in cooking and do not.I cooked so many of the 威廉希尔娱乐recipes — and yet,almost none of these.一个raspberry crumble tartby Ruth Cousineau in August 2006 (just weeks before I launched SK) in particular jumped off the page.Reichl writes:

From the first moment I tasted this tart,I knew I'd be serving it again and again.I love the simplicity of the recipe,which allows the fruit to shine.I love the way it looks—a gorgeous burst of vibrant color peeking out of a shaggy top.And I really appreciate that you can use the most insipid supermarket raspberries (they emerge from the heat of the oven with a surprising intensity of flavor).

pulse the flour and buttercrumble toppingcrumble toppingshaggy bottom doughready to chillroll it squareish

People,I ended up making it three times this week.(It helped that my store's insipid berries have been on sale.) Here is what's cool about this recipe: there are only seven ingredients and two are salt and water,which don't even count.The remaining ingredients — flour,butter,糖,almonds,and fresh raspberries — are as basic as can be.There's no sugar in the berries and no thickener,you don't macerate them,and the end result is that they're not runny so there's no liquid to contain or to fret about sogging the bottom crust.You make a simple butter-flour mixture,divide it in half,and form half into a pie crust base.You don't don't even need to parbake it (birds are singing!),you simply fill it with a heap of fresh raspberries and cover them with an avalanche of a loose,sugary crumble (that you've made from the second half of the butter-flour mixture) and this bakes onto and into the berries,和任何发布的果汁,and crispingshaggilyall over.

it's messy but it workscrumble toppingavalanche of crumblebaked

It's not hard see why Ruth Reichl likes it so much.It tastes grown-up.Not goopy,not heavy,not too sweet or excessively tart (using very ripe berries helps;they're sweeter).It celebrates raspberries in such an uncluttered way,I immediately made them two more times,including one that's slab pie-sized.I have no idea what we're doing this weekend yet,but I know they're coming along.

raspberry crumble tart bars
tart and perfect


One year ago: Ice Cream Cake Roll
Two years ago: Strawberry Graham Icebox CakeandBroccoli Rubble Farro Salad
Three years ago: Almond-Rhubarb Picnic Bars
Four years ago: Toasted Marshmallow Milkshake,Fake Shack Burger,andSwirled Berry Yogurt Popsicles
Five years ago: Carrot Salad with Tahini and Crispy Chickpeas
Six years ago: Greek Salad with Lemon and OreganoandTwo Classic Sangrias
Seven years ago: Vidalia Onion Soup with Wild RiceandTzatziki Potato Salad
Eight years ago: Classic Cobb Salad,Lime Yogurt Cake with Blackberry SauceandBlue Cheese Scallion Drop Biscuits
Nine years ago: Asparagus,Lemon and Goat Cheese PastaandRaspberry Buttermilk Cake
Ten years ago: Martha's Mac-and-Cheese,Crisp Salted Oatmeal White Chocolate Cookies
Eleven years ago: Cherry Cornmeal Upside-Down Cake
Twelve years ago: Homemade OreosandCellophane Noodle and Roast Pork Salad

And for the other side of the world:
Six Months Ago: Cabbage and Mushroom "Lasagna"
1.5 Years Ago: Salted Butter Chocolate Chunk Shortbread
2.5 Years Ago: Cheesecake Marbled Pumpkin Slab PieandBrussels Sprouts,Apple,and Pomegranate Salad
3.5 Years Ago: Date,Feta,and Red Cabbage SaladandPecan Pie
4.5 Years Ago: Classic Pumpkin Pie with Pecan Praline SauceandCrispy Sweet Potato Roast

Raspberry Crumble Tart Bars

I changed a bunch of things about the recipe,so if you're loyal to the original,look away now.First,it's created for what I consider an unusual tart pan size (11 1/4 by 8-inch),which I have,but that doesn't help most other people.You could also make it in a 10-inch round but I liked the idea of turning these into bars,since they're so much more picnic-and-potluck friendly.Below,I'm sharing a scaled-down recipe for an 8×8-inch pan (or a 9-inch round pan,if you want to serve it in wedges) and (update: added at the end!) a scaled-up recipe for 9×13-inch slab tart bars.Making tart-height walls (1-inch) in a taller cake pan is a little fussy,but totally doable,and this recipe is forgiving.There's a general belief that if you don't parbake a bottom crust,it will be soggy,but all three of mine are crisp underneath — and even more so when the tart cools before I cut it,thanks to the unheavy and unsoggy filling.

If nuts are an issue,you can skip them,or I'd recommend replacing them with an equal weight of toasted coconut flakes,roughly chopped.

  • 1/2 cup (2 1/4 ounces or 65 grams) whole toasted almonds
  • 1 3/4 cups plus 2 tablespoons (245 grams) all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 cup (6 ounces,12 tablespoons,or 170 grams) cold,unsalted butter,cut into cubes
  • 3 tablespoons (45 ml) cold water,plus an additional tablespoon,if needed
  • 1/2 cup plus 1 tablespoon (115 grams) granulated sugar
  • 3 6-ounce containers fresh raspberries (510 grams,18 ounces,or about 4.5 cups)

Make the bars without a machine:Roughly chop almonds and set aside.Place your flour and salt in the bottom of a large bowl and stir to combine.Add your butter cubes to the flour mixture.Toss them around so that they're coated and used your fingers to work the butter into the flour until the largest butter bits are the size of small peas.You can also use a pastry blenderto achieve this.

Make the bars in a food processor:Pulse almonds in your food processor until coarsely chopped.Set them aside and lightly wipe crumbs from workbowl.Add flour and salt and pulse to combine.Add butter and pulse the machine in short bursts until the the largest butter bits are the size of small peas.

Both methods:Divide butter-flour mixture into two bowls (each will have 1 1/2 cups of crumbs).Drizzle cold water over first bowl,use a spoon or spatula to mix it into shaggy clumps,then use your hands to quickly,gently knead it together into one ball.Wrap the dough in plastic wrap,flattening it a packet shape.Chill for 1 hour,or until firm.

Add sugar and chopped almonds to second bowl of butter-flour mixture and use your fingertips to pinch them together,mashing up the buttery bits,until a loosely clumped streusel is formed.Set this aside.At this point,you can refrigerate both the crumbs and the dough overnight (and up to 3 days) and bake it when needed.

Assemble your bars:Heat oven to 375 degrees F.Coat an 8×8-inch cake pan with nonstick spray.Line the bottom and two sides with a fitted piece of parchment paper.You can also make this in a 9- to 9.5-inch round tart pan.No need to line the bottom with parchment paper if there's a removable base.

On a well-floured counter,unwrap your packet of dough,sprinkle the top generously with flour,and roll you dough to a 10×10-inch square (or a 13-inch round for a round pan).Gently fold it into quarters and unfold it into your prepared pan,centering the dough as best as you can.Press into the bottom of the pan and 1-inch up the sides,folding the extra dough over the walls and pressing it against the sides to reinforce the edges.Don't worry if it's messy — mine totally was.The only thin you want to avoid is holes or tears;patch any that you see.

Fill base with berries and sprinkle evenly with crumble topping.It will seem like too much but it's going to be perfect once it bakes.

Bake bars:For 40 to 50 minutes,covering with foil if it browns before it's done.Bars are done when they're an even golden brown and (this is the most important part) you can see the berry juices bubbling through the crumbs.Let cool for 20 minutes on a cooling rack,then use the parchment sling to lift bars out of pan and cool the rest of the way on the rack.(Or,if using a tart pan with removable sides,remove them now.)

To serve:Sprinkle with powdered sugar,if you wish,and use a serrated knife to cut into squares (or if a round pan,wedges).Bars keep at room temperature or the fridge,lightly wrapped,for 5 days.

To scale this up to a 9×13 quarter-sheet pan,use:

  • 1 cup (4 1/2 ounces or 130 grams) whole almonds
  • 3 cups plus 3 tablespoons (415 grams) all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 1 1/3 cups (21 tablespoons,10.5 ounces,or 300 grams) cold,unsalted butter
  • 1/3 cup (80 ml) cold water
  • 1 cup (200 grams) granulated sugar
  • 5 1/2 6-ounce containers fresh raspberries (905 grams,32 ounces,or 8 cups)

9×13 quarter-sheet pan instructions:When you need to divide the crumbs in half,each half will have about [edited] 2 2/3 cups of butter-flour mixture.Line your 9×13-inch pan with a rectangle of parchment paper.Roll the crust to 13×17-inches and proceed as above.It took about 10 minutes longer to bake,but keep an eye on it,covering it with foil if it gets too brown too fast.I let it cool completely in the pan.

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116 comments onraspberry crumble tart bars

  1. emilyadi

    Oh gosh.I just made Stella Parks's fruit jam bars last night for my co-workers.I'll have to try these next!!

  2. Nancy

    I had a lemon raspberry scone (okay,I had 2) in a small coffee shop while traveling last weekend and the best part was that the berries were practically whole in the batter and so good.This sounds very much alike and I'll be making it this weekend!

  3. Lynn Gambrill

    I know I'm weird but I detest raspberries.Do you think it would work with strawberries or blueberries?

    1. deb

      Probably,but I'm not positive,about blueberries.I do think strawberries could be too runny.Also,just to note,I have a really easy cookie-styleblueberry crumb barin the archives that we adore.This is more… grown-up.

      1. Jenn F

        Deb–I'm glad you mentioned those bc this recipe made me think of them.I like the ease of the dough from the blueberry bars–I'm thinking about combing that recipe and this one–what do you think?Maybe just add the almonds to the blueberry dough recipe and make with raspberries instead of blueberries?Do you think I could leave out the cornstarch?

        1. deb

          I thought about going this way too — it was my plan!— but I liked the crispy pie shell base here too much to do it in the end.And yes,you can definitely add almonds to the crumb topping there for crunch.I would leave the cornstarch in.It's a cookie base,it's going to absorb more.

  4. Pia

    This reminds me of Stella Parks' recipe for Icelandic "happy marriage" cake (which she translates as Jammy Fruit Bars) on Serious Eats,which I made recently:https://www.seriouseats.com/威廉希尔娱乐recipes/2019/05/jammy-fruit-bars.html

    It's not the same recipe — hers uses 1/2 and 1/2 oats and flour,and doesn't add sugar or almonds to the streusel — but very similar in concept.Make a quick dough,press half into the pan,top with fresh fruit,top with reminder of dough in crumbles.She suggests squeezing lemon juice over the fresh fruit and sprinkling it with salt,which I would recommend.

    1. Sara

      Yes!I need to know too!I made the recipe using almond flour and it ended up a big gummy mess.I omitted the water in my base portion of the dough.Its currently chilling,but I'm anxious to see if this will turn out.My "crumble" portion is also a bit wet too,and far from a crumble.Is the trick more almond flour?I may add it just to achieve the crumbly texture.

  5. kspdx

    Gorgeous!I don't have fresh,but I do have frozen raspberries.Do you think I can use frozen raspberries?

  6. emilyfrances5

    Yes,please on the scaled up 9×13 slab tart!8×8 is one serving for my family and I'm guessing we'll want leftovers of this.

    1. kspdx

      If you double this recipe,it will be a very slightly skimpy 9×13.The volume of a doubled 8×8 is just slightly less than 1 4/5ths the volume of a 9×13.I never scale up for that small a volume.I always make doubled 8x8s in a 9×13 and never have a problem.

    2. kspdx

      Oh,also,do watch your cooking time since it will almost certainly need slightly more time because of the additional volume.

  7. Jessica

    Yes,please,on the slab tart size instructions!I desperately need something for a Memorial Day potluck.

    1. I had the same question (so many of last summer's raspberries in our freezer!) and it gets answered down below (in respond to Lauren on 5/28-29).:)

    2. Kristin Nelson

      Just found two people in the "I made this" section that used frozen and both said it worked!

    1. Kristin

      I had the same question (so many of last summer's raspberries in our freezer!) and it gets answered down below (in respond to Lauren on 5/28-29).:)

    2. Kristin Nelson

      Just found two people in the "I made this" section that used frozen and both said it worked!

  8. Therese

    Is this the sort of tart crust that could be patted into place from loose crumbs,rather than rolled?I am horrible at rolling dough.

    1. Jennie

      I second the request for weights.Also,if you've got the weight of half of what you take out of the food processor,that would be helpful too.Can't wait to make these one raspberry season hits the cold,wet midwest!

  9. Sue

    Will definitely make this when my raspberries are ripe as at the moment I only have frozen which I suspect will be too wet when cooking.Another request for scaled up recipe please

  10. Hatuly

    Absolutely please give the 9″ x 13″ amounts asap?Am making this our Memorial Day BBQ.
    Worst case scenario if you don't have time to post them (which I expect and so totally understand),I'll make 1 1/4 times the amount and hope for the best.

    1. Jen

      A 9×13 pan is almost double the size of an 8×8 pan.(Base of a 9×13 pan = 117 sq inches.Base of an 8×8 pan = 64 sq inches.Base of two 8×8 pans = 128 sq inches.) If you try to use just 1 1/4 times the original recipe,you will be far short of what you need to fill a 9×13 pan.

  11. Donna c

    Oh my!I'm so on this!Thanks for the no machine directions!And raspberries,yes!!Thanks for sharing this,I cannot wait to make it !

  12. Ellette

    Just wondered if these would work with frozen raspberries,measured while frozen but then thaw before using?I have quite a few in my freezer from my bushes from last summer!Thanks!

    1. deb

      I knew this would come up and while I'm sure it would work,I am a little more concerned about sogginess.Taste should be similar though.

  13. Susan

    9X13 measurements please.These look yummy.I'm not a particularly skilled cook but every one of your 威廉希尔娱乐recipes that I've tried has been a success with my family.Can't wait to try these!

  14. deb

    Sorry for the delay — I've now added the 9×13-inch instructions (at the end) and weights (in both places).I love this as a 9×13-inch most of all,but it's rather rich on ingredients and I didn't want anyone to balk at my suggestion we should buy 8 cups of fresh raspberries.(But you should,especially when they're on sale or looking a little soft — they're perfect here.)

  15. Bev

    In the 9×13 version,might you have meant: "each half will have 2 + 1/3 cups of butter-flour mixture" (rather than 5 + 1/3 cups…?)
    (Plus signs added for clarity.)

  16. MER

    What a coincidence – I just returned Ruth R's book My Kitchen Year to the library.I'll definitely make these when raspberries come in!
    My Ruth R recipe that I make again & again is the sweet potato pie in her book Comfort Me With Apples.I think it's the dark rum that makes it so irresistable…

  17. JP

    I saw this article by Ruth earlier too,and I agree that the raspberry bars looked like the winner of the 10 (because who has ramps hanging around their crisper?prunes in meatloaf…really?,etc.) 威廉希尔娱乐recipes.Thank you for trying it out and tweaking it to fit the pans I have in the kitchen!I do wonder if 1/2 cup sugar is really enough…that is not much for 4.5 cups of raspberries.If,by chance,the raspberries I can get are not particularly sweet,should I add 1/4 cup more sugar to the streusel?Again,many thanks for this new look at an old recipe.

      1. Lauren W

        Prunes are a terrific accompaniment to beef!Beef stew with prunes is a revelation (Mark Bittman has a classic version;I make one with prunes and beer,usually Guinness for St.Patty's day).Thanks Deb for sharing the link,I've bookmarked several of Reichl's favorites!Can't wait to make these bars,and the meatloaf;I also saved the manicotti,spaghetti and meatballs (with lemon zest?intriguing…) and the bacon cheddar toasts.

        1. Barbara

          Is it possible to make these using oil instead of butter- though not coconut oil?
          And to make with fruit preserves/ jam rather than fresh fruit?

        1. Emily

          Penny – At the top of the post,Deb linked to Ruth Reichl's list of her 10 favorite 威廉希尔娱乐recipes from her years at Epicurious.The meatloaf is one of the 威廉希尔娱乐recipes in that list.

  18. Jillian

    This was the easiest recipe to make and is great if you are short on time.I haven't cut into it yet,but smells amazing!!The crumble is delicious and crunchy.It may seem like a lot in the bowl,but trust the recipe,it's the perfect amount.

  19. Crystal Ciancutti

    Could you also list butter in tablespoons so others don't make the mistake I made?12 T = 6 oz…

    1. Paige

      Thank you!I was just about to pull mine out of the fridge to start rolling it out.I just added the rest of the butter in and am letting it chill a bit longer.

      1. Kristin Nelson

        I've been digging through the comments hoping someone tried it and two people did and both said it worked.YAYYYYYYYY

  20. Angela Z.

    Hi,I hope you might still see and respond to my question here: I really want to make something like these but with rhubarb.Can I sub it in here or in the blueberry crumb bar recipe?Or is rhubarb too wet?This is a need to know situation :)

    1. deb

      It looks like other people have been making swaps with success,so I'd say go for it,although my initial hunch is that it could be more,but not a lot more,wet.

  21. kate

    Fruit crumbles are my year-round trademark dish,and this is a fun one to add to my list.Thank you!
    I took 2 shortcuts because I'm not in my home kitchen.(1) I toasted and crushed sliced almonds rather than attempting the rough chop of whole almonds.(2) I fork spread the crust in the pan before chilling the dough so I wouldn't have to roll it out.I don't usually do this,but unless you're looking for a ribbon it still produces a tasty,crispy bottom.

  22. an insane lad

    Made this today,easy peasy to make and with great result!If I could upload a photo it would be of the empty platter with some left crumbs… big success!!

  23. JMS

    Absolutely perfect!I'll be making these again and again.I was so tempted to add vanilla or a little almond extract to the topping,but I'm glad I didn't.These bars have a bright,uncluttered flavor.The crust was flakey and the topping just right.I only had two containers of strawberries,which was just enough to form a single layer in the pan,and it was still totally fine.Loved it.

  24. Emily

    I used rhubarb from my garden and local strawberries.Delicious.

    I believe there is an error in your 9*13 recipe: there should be about 3 cups in each portion of the flour/butter mixture,not 5 1/3.This makes sense because it's roughly a doubled batch of the original,so it's twice the 1.5 cup yields in that recipe.

  25. Kath

    Hi Deb – think that there is a typo in the scaled up version with 5 1/3 cups of crumbs being impossible based on the amount of ingredients – Kath

  26. Lauren

    Made these this weekend following the recipe exactly and they turned out great!I did need the full 4 tbsp amount of water for the dough,but ultimately the dough was easy to make and easy to work with.Even though the sides looked messy in the pan,all the mess was fixed through the baking.You can't even tell that some of the sides of my tart were thicker than others since I didn't roll it out perfectly.Crust is flaky and delicious and bars are just barely sweet.As you noted in the recipe,it did seem like too much in the pan,but it was the perfect amount once it was cooked.The raspberries here are really the star.Thank you for the recipe!

  27. Dahllnk

    Love love love Ruth Reichl.I think I have read all of her books now,including her fiction and biographical works.The latest is well worth reading.

  28. One question- in the top right photograph,it looks as though you have some brown ingredient in the bowl…but I can't for the life of me figure out where it is in the recipe?Am I missing something?Also,I only used 2 packages of raspberries,so I wonder if that's why mine didn't hold together when I cut them.Maybe should have cooled longer or used more berries (or both)?In any event,still very yummy.

  29. Karen

    I subbed equal parts tjs gluten free flour and almond meal for the flour (by weight) and then instead of rolling (it was crumbly) it I patted it into a 10.5 inch tart pan.It baaarely covered it but it worked!And was delicious.Served with vanilla ice cream and kids and grownups all loved it!

  30. Melissa K.

    I made this tonight with one major (but delicious) change – I used blueberries in place of raspberries.Totally great,but the blueberries let off a lot of liquid.I would make again,tossing the blueberries in some flour or cornstarch to thicken.

    Crust was easy,topping was spectacular.强烈推荐!

  31. Claire

    Tasty and pretty but I didn't find the topping very streusel-y (particularly compared to the blueberry crumb cake here which I make often).In the bowl the streusel mix looked kind of dusty rather than crumb-y.I started with slivered almonds,might have been better to leave them alone instead of chopping them smaller than they already were.Will try this again since I love raspberries.

  32. Katie

    Ruth Reichl made me fall in love with cooking.I make her carbonara on a very regular basis.This looks incredible….can't wait to try it.

    1. deb

      I think the topping would but the pie crust part would be tricky.Coconut oil won't get as firm as butter,not sure it would roll out properly,the dough might just seem soft and greasy.

  33. Hi there!Me,again,Nancy on Maui ~~~ I love anything with raspberries in it.We're blessed to have fresh fruit year around,so no problem finding the fruit.菜谱是那么容易……所以美味!Thanks for sharing.

  34. Carolyn

    This might be unnecessarily fussy,but I'm wondering about making individual versions of these in a muffin tin.My guess would be that one might need proportionally more pastry to use up all the filling,wondering if you have any thoughts on how to approach this,or whether I should just give it a whirl and use the excess filling in other delicious ways?

    1. deb

      Actually,I thought these would be wonderful in muffin cups and considered it.Definitely double the bottom dough to be safe.

  35. 亚历克西斯

    Do you think this would work in a glass pyrex pan?I know swapping glass for metal is a no-no with many types of baked goods.

  36. For the raspberries,I substituted a jar of Trader Joes morello cherries.I added about 1/4 cup of the juice,panicked,added two tablespoons of cornstarch,added the crumb topping (yeah,wow that's a lot of crumb topping),and dared to add another 1/2 cup of the juice (though a break in the crumb topping).I like the results—full of cherry flavor and not at all wet.

  37. Vanessa Chambers

    OK,what do you use to roughly chop whole almonds?(Or to get a rough chop on any kind of whole nut for that matter … hazelnuts,peanuts,etc.) Is there some kind of hand-cranked chopped that doesn't make the results too small?

  38. Christine

    Can these be made with frozen berries?If so,can they be used frozen,or do they need to be defrosted & drained first?

  39. Rachel in IN

    So I made these today,just pulled them out of the oven,and if they taste as good as they smell,this recipe will be a keeper!
    I have that 8×11 pan and its my favorite bar pan so I went with the originals' ingredient amounts but your recipe.
    Shortening instead of butter?Heck no!
    Now I'm going outside and garden while they cool,otherwise I may be tempted to cut them before I should.
    Thank you Deb.You make some awesome food.

  40. Kelly

    Perhaps this is controversial,but I did not have the right size pan or feel like going out to buy one,so I made this in a buttered and parchment paper lined cast iron skillet — it turned out great!

  41. Aarthi

    This was a flop for me- sure its user error but I don't know what.The base was underbaked at the end of 50 mins and chewy.I loved the peach bars(get asked to make that a lot) so am tempted to try that base and pan size next time.

  42. Kim

    Frozen raspberries worked great.Just put them in frozen.I think I would use a little less next time.The middle was a little too much fruit but the crusty edges were perfect.

  43. kzellmer2013

    I made these with a 12 oz bag of frozen raspberries that I'd defrosted over night and one 6 oz carton of fresh raspberries.I drained out excess liquid from the frozen raspberries,and it worked great!Nice hack if you're feeling a little thrifty or if you happen to have some frozen berries in the house.

    Love the taste – would like to try it with a light cream sauce as it's a bit tart.

  44. Jordana

    This was very tasty!I did make the crust and topping components 3 days ahead (with the exception of the almonds – I toasted them ahead of time and kept them stored separately until assembly).The topping was more like dry sand for me as written,so I added about 1/3 cup of milk to the topping mixture to get the crumbs to stick together.A pint of blueberries and about a cup of frozen raspberries as the filling.The crust was very good and easy to roll,and didn't tear for me at all.I will probably make this again!

    1. Jordana

      Oh!Also added 1-2 Tbsp of flour to the blueberries + raspberries since that's worked well for me in the past,and the frozen raspberries had water crystals in them.

  45. Rachel Roberts

    These look amazing!Could I use margarine or oil instead of butter to make it dairy free – has anyone done so?Thanks so much

  46. These bars turned out so beautifully!!Got ravished with compliments by my coworkers over these.Can't wait to make them with fresh farmers market berries!

    Also – thank you for including measurements in multiple units.That was very helpful.

  47. Shannon

    Everyone loved it.Very good in every respect,great contrasts in flavors and textures,not too sweet.Made in a 9" tart pan.Looked good for an indoor dinner dessert but next time I'll make it in an 8×8 to increase the thickness of the layers a bit.

    I do not think this would be as good with blueberries unless they are really tart.You also have to contend with all the wetness they create when cooked.


  48. Allie

    I made this today with fresh raspberries from my garden and I thought it was just ok.It was actually too tart for me which is really strange because I'm usually one to cut the sugar in a recipe by a third or even a half.I'm thinking it's because my early raspberry variety is quite tart to begin with…..If I made this with fall raspberries I think it would be much better.As such,I think next time I would add a little sugar to the berries,maybe 2 tablespoons,to round out the flavor and also to make it a little juicier (it didn't get quite as bubbly as I like).