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I love this name. I heard about this recipe from Country Living Magazine a few years ago. When we found wild black raspberries on our land this week, I had to make it. It was so pretty!!
4 cups fresh berries
1 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
2 tablespoons unsalted butter, melted
Preheat oven to 375°F.
Put berries in an ungreased deep-dish ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).
Put berries in an ungreased deep-dish ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).
Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.
Here is the finished product!! Wes & Anna were the taste testers :)
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