Raspberry Crisp

Well, it's getting to be the end of August and the raspberries are still coming in although our inventory on the farm is not nearly as overwhelming as it was last week! We are harvesting two varieties of red raspberries right now, both incredibly sweet and suited to grow well in western washington. They are known as tulameen (our smaller berry) and cascade delight (considerably larger berries, although I find them to not be as sweet). I finally made my first raspberry crisp of the year last night with a friend. This recipe was a hit! Definitely definitely top it with vanilla ice cream, it just doesn't get much better.

• 2-1/2 cups Raspberries
• 1 Tablespoon (Heaping) Cornstarch
• 2/3 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 1/3 cup Oats
• 1/4 cup Pecans, Chopped
• Dash Of Salt
• 3/4 sticks Butter, Cut Into Small Pieces
• Whipped Cream Or Vanilla Ice Cream, For Serving

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Fruit Platz

A traditional Russian Mennonite dessert using plentiful summer fruits

1 cup flour
1/2 cup whole wheat pastry flour
1 1/2 tsp bakin gpowder
1/4 tsp salt
combine

1/2 cup oil or melted butter
1/2 cup milk

Mix in butter or oil until crumbly. Add milk. Mix with fork until a ball of soft dough forms. Press into 9x13 baking pan.

4 cups of assorted fruits cut into large chunks: peaches, plums, apricots, nectarines, cherries, gooseberries, blueberries, raspberries
1 cup of sugar (more or less depending on the sweetness of the fruit.
mix and spread over dough.

3/4 cup brown sugar
3/4 cup flour
1 tbsp butter
1/2 tsp nutmeg
Mix and spread over fruit. Bake in preheated oven at 375 for 30 to 45 minutes. Best served the day made.

Watermelon Lemonade with Berries

Perfect on a hot summer day!

2 cups seeded, cold watermelon chunks
1/2 cup frozen raspberries or strawberries
1/2 cup chilled lemonade
1 to 2 tbsp sugar or honey to taste
8 to 10 ice cubes

Place all ingredients in a blender and blend well. Pour into large, frosty mugs.

Serves 2.