Its been a odd year for rasberries in 2016..
The very early season ones that where planted out last year, all 75 canes, all but 8 winter killed.. sigh.. I will slowly work my patch back from those eight but it will certainly take a good number of years to do so.
The early season canes got hit by the drought, they curled up, whimpered and did nothing..
but the Mid-Season, o they were covered in blooms and I watched and waited and the rains came at just the right time.. and we have been picking, and picking and picking.. huge bowls of them came in every two days, fresh eating, some gifting and sharing, and many many medium cup bags went into the freezer.. each bag has enough for a full batch of jam in it..
We have often talked about the fact that I will freeze berries or fruit or tomato’s etc and process them at a later point..in this case, I will also be using some to make a mixed fruit blend for a few things and am waiting for apple season to get here as well. there are at least 2 plus dozen bags put away at this point..
So when we picked yesterday, and realized that we are in the final push for the mid-season and I have no idea yet what the late season rasberries will do, it seemed like a good idea to make a huge Rasberry Crumble.
In my biggest cake pan
- 16 cups of fresh Rasberries
- 1 cup of sugar
- 1/3rd cup of flour
- 1 tsp of ginger powdered sprinkled on top
3/4th cup of butter, 1 cup of sugar (brown or white your choice) 3 cups of flour, and 1 tsp of salt.. cut in into flour and them rub it thought till its finely crumbled in..
Bake in 350 oven for approx. 55 min till bubbly and golden brown.. serve hot with ice cream or cold as is or with a bit of cream on top..
I will only be having a little of it but my dear hubby will take care of the rest quick enough!
While I hope that my late season rasberries will come on line, I am very pleased that my staggered and planning has made sure that despite the drought that we were still able to bring in a good crop on one of the types.