End of Spring Raspberries

Raspberry Peach Pie w/ Oatmeal topping and Ground Cookie crust
Raspberry Peach Pie w/ Oatmeal topping and Ground Cookie crust

Now harvesting the last of the Spring crop of Prelude Raspberries. The three year old plant was the bulk of the harvest, the two year old was disappointing, and one of the two new plants did pretty good. Prelude Raspberries promise a harvest in the fall also, haven't had a fall harvest the first two years, maybe this year with pruning as the trick, more later...


Here is the promised "Fran's Raspberry Peach Pie Recipe"

  • Crust
    • 1 box of Fig Newton thin cookies (1 and ½ packs) ground. (or any cookie of choice)
    • 6 tbsp melted butter
    • ¼ cup sugar
    • ¼ cup almond flour
    • Ground cookies, melted butter, sugar and almond flour in food processer until crumbly. Then transfer to pie plate (which has been sprayed w/ pam). Use bottom of a juice glass to pat to form a crust.
  • Filling
    • 1½ to 2 cup Peach (About 4 to 5 large peaches)
    • 1 cup Raspberries
    • ¼ cup tapioca
    • 1 tsp lemon rind
    • ¾ to 1 cup sugar
    • Cut peach and mix raspberries with, tapioca, lemon rind and sugar. Let set for ½ hour.
  • Topping
    • 1 cup oatmeal
    • 2 to 3 tbsp butter
    • ¼ cup flour or almond flour, Nuts (almond or pecan) ¼ to ½ cup
    • Mix butter w/ other ingredients until crumbly.
  • Combine filling into pie crust then top with topping. Bake for 1 hour at 350 until bubbly.
Raspberry Peach Filling
Raspberry Peach Filling
Raspberry Peach pie w/ Oatmeal topping
Raspberry Peach pie w/ Oatmeal topping
A Bunch of Raspberries
A Bunch of Raspberries

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