Fruit Slump

For the filling:

5 c. raspberries

5 large ripe nectarines, pitted and sliced

1/2 c. sugar

3 T. cornstarch

1/4 t. ground nutmeg

1/4 t. ground cinnamon

1/4 t. kosher salt

For the topping:

1-1/2 c. all-purpose flour

1/3 c. plus 2 t. sugar

2 t. baking powder

3/4 t. kosher salt

1/2 c. milk

1/2 c. (1 stick) unsalted butter, melted and cooled

1 large egg

Preheat oven to 350 degrees and set a rack in the middle position.

For the filling, in a 12" ovenproof skillet, combine raspberries, nectarine slices, sugar, cornstarch, nutmeg, cinnamon, and salt.   

For the topping, in a medium bowl, whisk together flour, 1/3 c. sugar, baking powder, and salt. In a separate bowl, whisk together milk, butter, and egg. Add wet ingredients to dry ingredients and stir to combine.

Drop the batter by large spoonfuls over the fruit, then sprinkle with the remaining 2 t. sugar. Bake in the skillet until the fruit is bubbling and the topping is golden brown, 40-45 minutes. Serve warm.

Makes 8 servings.

Adapted from Yankee magazine, Sept./Oct. 2025, p. 94. 

Berry Basket Upside-Down Cake

Cooking spray

1/3 c. light brown sugar

4 T. unsalted butter

1 T. water

1 t. kosher salt, divided

3 c. mixed fresh berries (such as blueberries, blackberries, and raspberries)

2 large eggs, at room temperature

1 c. granulated sugar

1/2 c. sour cream, at room temperature

1/2 c. vegetable oil

1 t. vanilla extract

1-1/2 c. all-purpose flour

2 t. baking powder

1 t. ground cinnamon

Preheat oven to 350 degrees. Coat a 9" round cake pan with cooking spray.  

Stir together brown sugar, butter, water, and 1/4 t. of the salt in a small saucepan; cook over medium heat until sugar is dissolved, 1-2 minutes. Transfer mixture to prepared pan; spread in an even layer. Top evenly with berries. Set aside.

Whisk together eggs, granulated sugar, sour cream, oil, vanilla, and remaining 3/4 t. salt in a large bowl. Sift in the flour, baking powder, and cinnamon. Gently fold flour mixture into sour cream mixture using a spatula until just combined. Spread batter over berries in an even layer.

Bake in preheated oven until top is golden brown and a wooden pick inserted into center of cake comes out mostly clean, 45-50 minutes. Let cool in pan on a wire rack for 15 minutes. Place a cake plate on top of pan; invert cake onto plate. Serve warm or at room temperature.

Serves 8. 

Adapted from Southern Living magazine, May 2024, p. 113.

Pomegranate Splash Salad

4 c. fresh baby spinach

4 c. spring mix salad greens

3/4 c. crumbled feta cheese

3/4 c. pomegranate seeds

3/4 c. raspberries

1/3 c. pine nuts, toasted

Dressing:

1/2 c. thawed cranberry juice cocktail

3 T. olive oil

2 T. rice vinegar

Dash of salt

Combine salad ingredients in a large bowl.

In a jar with a tight-fitting lid, combine dressing ingredients. Shake until combined. Serve dressing with salad.

Serves 8.

Adapted from TasteofHome.com. 

Easy Cheat-Method Jam

12 oz. raspberries, blueberries, strawberries, pitted cherries, or other fruit of choice, fresh or frozen

1/4 to 1/3 c. organic sugar or 1 c. frozen apple or white grape juice concentrate

1 T. arrrowroot (use 2 T. if using juice concentrate)

2 T. water

Combine the fruit and sweetener in a medium saucepan over medium-low heat and bring to a simmer. Simmer for 10-20 minutes, until the fruit has broken down a bit and the mixture looks saucy.

Dissolve the arrowroot in the water, and whisk into the fruit mixture. It will thicken some but not get as thick as jam. 

Pour the jam into a container or hot-pack it into a Mason jar.

To hot pack: Wash some Mason jars in hot soapy water and rinse well. Pack the hot jam in to the jars, leaving 1/2" of head space at the top. Don't let it cool down as you pack it! Put the lid on securely. As it cools, it will thicken to a jammy consistency.

Will keep 2-3 weeks in the refrigerator in a dish or regular jar, or 6-8 weeks if packed hot.

Makes about 1 cup, so you always have fresh jam. 

Adapted from The Homemade Vegan Pantry, p. 44. 

Pickled Berries

2-1/2 c. white distilled vinegar

1-1/3 c. water

2 T. honey

2 t. kosher salt

1 t. black peppercorns

4 2" lemon peel strips

3 c. ice cubes

8 c. fresh berries (blackberries, raspberries, or hulled and halved strawberries)

Stir together vinegar, water, honey, salt, peppercorns, and lemon peel strips in a medium saucepan over high heat. Bring to a boil, stirring until honey is dissolved. Boil 1 minute. Remove from heat and stir in ice cubes. Cool 20 minutes.

Divide berries between 2 1-qt. canning jars or 4 pint jars. Pour room temperature vinegar mixture evenly over fruit. Cover and refrigerate at least 4 hours or up to 2 days.

Use in salads, cocktails, or cheese boards.

Makes about 8 cups.

Adapted from Southern Living magazine, June 2020, p. 122.

Spiced Roasted Fruit

1/4 - 1/2 c. packed brown sugar
1/2 t. ground cardamom or cinnamon
6 c. fresh fruit, such as grapes, berries, and/or sliced pears
3 T. butter, melted
Ricotta cheese, yogurt, or prepared oatmeal

Preheat oven to 450 degrees.

In a small bowl, combine brown sugar and cardamom or cinnamon.

Line a 15 x 10" baking sheet pan with parchment paper. Spread fruit evenly in prepared pan. Drizzle with butter and sprinkle with sugar mixture. Bake, uncovered, 10-15 minutes or until fruit is soft and starting to brown. Let cool slightly, then serve over ricotta, yogurt, or oatmeal.

Serves 4.

Adapted from Better Homes & Gardens magazine, Feb. 2020, p. 64.

Apple-Berry Breakfast Crumble

3 medium red apples, cored and cut into 1/2" pieces
4 c. fresh or frozen raspberries
1 c. plus 2 T. oat flour
4 T. maple syrup, divided
1 c. rolled oats
1 t. baking powder
1/2 t. sea salt
1 T. almond butter

Preheat oven to 425 degrees. In a large mixing bowl, combine apples, berries, 2 T. oat flour, and 2 T. maple syrup. Gently toss to mix.

Transfer mixture to a 2-qt. baking dish, spread evenly. Bake 20 minutes.

Meanwhile, for topping, combine remaining 1 c. oat flour, rolled oats, baking powder, and salt in a small bowl. Stir in remaining 2 T. maple syrup and the almond butter. Do not overmix; texture should be moist and lumpy.

Drop bits of topping over baked fruit. Bake about 30 minutes more or until topping is lightly browned. Serve warm.

Makes one crumble.

Adapted from Forks Over Knives, Summer 2019, p. 35.   

Nutty Berry Crumble

1 c. blueberries
1 c. raspberries
1 c. blackberries
1/4 c. granulated sugar
1/4 c. plus 1 T. unbleached all-purpose flour (divided)
1 c. mixed chopped nuts (walnuts, pecans, almonds with skins, etc.)
1/4 c. light brown sugar
1/2 t. salt
3 T. butter

Preheat oven to 375 degrees with rack in the middle position.

In a small baking dish (about 1-1/2 qt.), toss the berries with the sugar and 1 T. of the flour.

Mix the nuts, remaining 1/4 c. flour, brown sugar, salt, and butter with your hands in a small bowl until thoroughly combined. Place the mixture on top of the berries.

Bake until golden and bubbly, about 20 minutes. Cool slightly and serve.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 154.

Easiest-Ever Peach & Honey Jam

5 medium ripe peaches, peeled and coarsely chopped
2/3 c. water
3 T. lemon juice
1 T. powdered no- or low-sugar pectin
1/2 c. sugar
1/3 c. honey

In a food processor, pulse peaches until finely chopped, stopping and stirring often.

In a 4-qt. saucepan, combine peaches, water, and lemon juice. Stir in pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar and honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute and remove from heat.

Transfer to heatproof jars or container. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps for 1 month, refrigerated.

Makes about 2-1/2 c.

For variety, replace peaches with 3 c. mixed fresh raspberries, blueberries, and blackberries.

From Good Housekeeping magazine, Aug. 2016, p. 105.

Raspberry Pie

1 9" unbaked pie shell with lattice strips for top crust
4 c. fresh raspberries
1 c. sugar
1/4 c. water
3-1/2 T. cornstarch
1 T. lemon juice
1/8 t. salt

Rinse berries, remove stems, and pat dry. Gently toss berries with sugar to coat.

In a large cup, dissolve and mix water and cornstarch. Stir in lemon juice and salt. Then gently stir cornstarch mixture into the berries. Pour into pie shell. Arrange lattice strips over the top. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 34-30 minutes longer.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 14. 

Watermelon Pizza

1 watermelon slice, cut round and 1" thick
1/2 c. ricotta
1/4 c. softened cream cheese
1 T. honey
1/2 t. vanilla
Fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)
Fresh mint leaves
Toasted coconut

Mix ricotta, cream cheese, honey, and vanilla. Spread on watermelon slices. Top with berries, mint, and coconut. Slice into wedges to serve.

Adapted from Good Housekeeping magazine, July 2016, p. 111. 

Berry Cobbler with Pecan Sandie Streusel

1-3/4 c. plus 5 T. all-purpose flour, divided
2/3 c. granulated sugar, divided
3/4 t. kosher salt, divided
1/2 c. plus 2 T. cold salted butter, diced, divided
1-1/4 c. lightly toasted chopped pecans
1/2 c. heavy cream
1-1/2 t. vanilla extract, divided
2 c. fresh blackberries
2 c. fresh blueberries
2 c. fresh raspberries
2 c. fresh strawberries, halved
2 t. lemon zest
1/4 t. ground nutmeg
1 T. turbinado sugar

Whisk together 1-3/4 c. of the flour, 1/3 c. of the granulated sugar, and 1/2 t. of the salt in a medium bowl. Using a pastry blender, cut 1/2 c. of the butter into flour mixture until well blended and mixture resembles peas. Stir in toasted pecans.

Stir together cream and 1/2 t. of the vanilla in a small bowl; add cream mixture to flour mixture, stirring with a fork until mixture is combined but still crumbly. Chill until ready to use.

Preheat oven to 400 degrees. Gently toss together blackberries, blueberries, raspberries, strawberries, lemon zest, nutmeg, and remaining 5 T. flour, 1/3 c. granulated sugar, 2 T. butter, 1 t. vanilla extract, and 1/4 t. salt in a large bowl. Transfer to a lightly greased 10" cast iron skillet. Place skillet in an aluminum foil lined rimmed baking sheet.

Bake berry mixture in preheated oven until bubbly around the edges, 20-22 minutes. Remove from oven. Crumble chilled streusel over hot filling. Sprinkle with turbinado sugar. Return to oven and bake until golden, 25-28 minutes more. Serve warm.

Serves 8.

Adapted from Southern Living magazine, July 2016, p. 100.   

Raspberry Walnut Shortbread Bars

1-1/4 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. butter
1/3 c. raspberry jam
2 eggs
1/2 c. packed brown sugar
1 t. vanilla
2 T. flour
1/8 t. salt
1/8 t. baking soda
1 c. chopped walnuts

Combine 1-1/4 c. flour with sugar. Cut in butter until mixture is like meal. Press into bottom of lightly greased 9" square pan to make an even layer. Bake at 350 degrees for 20 minutes or until edges are lightly golden. Remove from oven. Spread jam evenly over.

Beat eggs with brown sugar and vanilla. Stir in 2 T. flour mixed with salt and baking soda. Add walnuts. Spoon over jam and spread to edges of pan. Bake 20-25 minutes or until top is set. Cool and cut into bars.

Makes 24 bars.

Source unknown.

Deb's Special Dessert

Angel food cake
Instant pudding, vanilla or chocolate
Fresh strawberries, raspberries, etc.
Whipped cream

Make pudding per package directions. Wash and dry berries.

When ready to serve, slice cake and place in serving dishes. Spoon on pudding, then sprinkle with berries. Top with whipped cream and serve immediately.

From my friend Deborah.

Tres Leches Trifle with Raspberries

1-1/2 c. heavy cream
1/2 c. sweetened condensed milk
Kosher salt
3 c. raspberries (12 oz.)
1 c. milk
1 12- to 16-oz. store-bought pound cake, cut crosswise into 6 slices

Beat the heavy cream, sweetened condensed milk, and a pinch of salt with an electric mixed until firm peaks form. Roughly chop 2 cups of the raspberries and fold them into the whipped cream mixture.

Pour the milk into a shallow bowl. Drip 2 of the cake slices in the milk and arrange on the bottom of a 2-quart (8" round) terrine dish or glass bowl, cutting them to fit. Spoon a third of the whipped cream mixture on top. Repeat the layering 2 more times. Cover and refrigerate for 2 hours. Top the cake with the remaining 1 cup of whole raspberries.

Serves 10.

Real Simple magazine, July 2015, p. 142.