Raspberries have a short but sweet growing season, typically from June through July in hilly and cool climates. During these few months of summer, fresh ones are abundant and best enjoyed before their season ends with rain washing away their juiciness. But beyond their peak season, one can always find jams, preserves and dried varieties perfect for desserts.
This article features easy dessert recipes that make the most of raspberries' bright flavor during their prime. With options ranging from cobblers to puddings to more elaborate treats, there is a recipe suited to any skill level or time allowance.
1. Raspberry Chia Pudding
Ingredients:
- 500 ml milk ( you can use almond or coconut milk)
- 60 gm chia seeds
- 125 gm fresh or frozen raspberries
- 60 ml maple syrup
Instructions:
- In a bowl or any food-grade jar, combine the 500 ml milk and 60 gm chia seeds.
- Let the mixture sit for 10 minutes until it thickens.
- Stir 125 gm raspberries and 60 ml maple syrup into the chia seed pudding.
- Cover and refrigerate for at least 2 hours before serving or leave it overnight in the fridge to eat the next day.
2. Raspberry Cream Cheese Pound Cake
Ingredients:
- 225 gm unsalted butter, softened
- 450 gm cream cheese, softened
- 450 gm white sugar
- 5 eggs
- 450 gm all-purpose flour
- 5 gm baking powder
- 125 gm raspberry jam
- Fresh raspberries for topping
Instructions:
- Preheat the oven to 180°C. Grease a 9x5 inch loaf pan.
- In a large bowl, combine the 225 gm butter with 450 gm cream cheese and whisk it until it is light and fluffy. Then, gradually add in the 450 gm of sugar.
- Beat in the 5 eggs one at a time until fully incorporated.
- In a separate bowl, whisk the 450 gm flour with 5 ml baking powder. Gradually stir the dry ingredients into the wet until just combined.
- Spread half the batter in the prepared pan. Spread the 125 gm raspberry jam evenly over the batter. Top with the remaining batter.
- Bake the pound cake for 1 hour 15 minutes, then insert a toothpick in the center to check if it comes out clean. There should be zero crumbs or moistness of the dough sticking to the toothpick.
3. Raspberry Fool
Ingredients:
- 125 gm fresh raspberries
- 125 ml simple syrup (equal parts sugar and water boiled and cooled)
- 500 ml heavy cream
- Fresh mint for garnish
Instructions:
- Puree 125 gm of the fresh raspberries with 125 ml simple syrup in a blender until smooth.
- In a separate bowl, whip 500 ml of heavy cream to soft peaks.
- Fold the raspberry puree into the whipped cream.
- Gently fold 125 gm of whole raspberries into the cream mixture.
- Refrigerate the fool for at least 2 hours before serving.
- Garnish servings with fresh mint.
4. Raspberry Linzer Cookies
Ingredients:
- 225 gm all-purpose flour
- 120 gm ground almonds
- 120 gm confectioners' sugar
- 120 gm butter, softened
- 1 egg yolk
- 1 ml almond extract
- 125 gm seedless raspberry jam
Instructions:
- In a mixing bowl, combine flour and almonds until fully mixed.
- Add butter and break it into smaller pieces as you mix it into coarse crumbs with no large chunks. Stir in sugar until even dough forms.
- Make a well and crack an egg into it. Gradually incorporate wet into dry until dough forms.
- Scoop rounded tablespoon balls and roll between palms to form smooth rounds. Place on sheet, spacing 2-3 cm apart.
- Use a cutter or glass rim to cut rounds from dough balls. Re-roll scraps and cut more rounds.
- Bake at 180°C for 12-15 minutes until the edges just start to turn light golden brown.
- Allow to cool completely before assembling.
- Spread 1/2 teaspoon jam on the flat side of half cookies.
- Top with remaining cookies, flat side down, pressing lightly to seal edges.
5. Raspberry Cobbler
Ingredients:
For the filling:
- 500 gm fresh or frozen raspberries
- 125 gm white sugar
- 60 gm cornstarch
- A pinch of salt
For the biscuit topping:
- 450 gm all-purpose flour
- 120 gm white sugar
- 5 gm baking powder
- 225 gm cold butter, cut into pieces
- 250 ml buttermilk
Instructions:
- Preheat the oven to 180°C.
- In a medium bowl, combine the 500 gm raspberries, 125 gm sugar, 60 gm cornstarch, and a pinch of salt. Pour into a 9x13-inch baking dish.
- In a large bowl, mix the 450 gm flour, 120 gm sugar, and 5 gm baking powder. Cut in the 225 gm butter until the mixture resembles coarse crumbs.
- Stir in the 250 ml buttermilk until a soft dough forms.
- Drop biscuits onto the raspberry filling by tablespoonfuls.
- Bake for 30-35 minutes, until biscuits are golden brown.
- Serve warm with vanilla ice cream or whipped cream.