In the Pacific Northwest we’re blessed with a summer berry season that’ll last into early September. This weekend, I made my first round of tayberry and raspberry jam and I made a simple, gorgeous raspberry crostata that’s perfect for two.
Pie has never been my forte, but a rustic galette or crostata is right up my alley. And the crust on this one is easier and faster than waiting for a frozen pie dough to thaw. You don’t have to wait for company to make this one. Treat yourself. And don’t forget the vanilla ice cream.
RECIPE: Raspberry Crostata from Leite’s Culinaria
Along with the crostata, I’ve got four more of my favorite summer berry desserts.
Blackberry Frozen Yogurt takes advantage of Greek yogurt and sweetened condensed ice cream to cool you off on a hot summer day.
If you’ve got a donut pan sitting in the bottom of your baking drawer, dig it out! You’ll be baking these buttermilk donuts for Strawberry Shortcake Donuts.
For years I stuck with one recipe for fruit cobbler. Then I discovered Simply Recipe’s Blackberry Cobbler. I made mine with tayberries, but any berry will do.
We’re stretching calling this one dessert, but the fresh raspberry syrup you’ll make for this one is totally versatile. This raspberry spritzer with lime is kinda like a Shirley Temple, but grown up.
