Raspberry Mountain

In the 1980s-90s, my husband and I lived in a rural area called Blue Jay, located on the Ohio/Indiana border.  My husband had a huge garden and every kind of berry bush and fruit tree that does well in our area.  My favorites were the black raspberries and we got bumper crops year after year.  I used them in every conceivable way, but regret that I found this recipe after we had to leave our country home and all the wonderful berries.  It’s a quick, easy way to turn 1-½ cups of fresh raspberries into a delicious dessert with a little cake and lots of berries.

Butter is melted in the oven in a 9-inch pie plate.  Then cake batter is poured over the butter (no stirring) and berries are scattered on top along with a sprinkling of sugar.  The cake rises up over the berries to form a thin layer and is delicious warm from the oven or at room temperature.

Raspberry Mountain


¼ cup butter, cut into small pieces
½ cup all-purpose flour
1/4 cup granulated sugar
Dash of salt
¼ tsp. nutmeg
¾ tsp. baking powder
1/4 cup plus 2 Tblsp. milk
1-½ cups fresh raspberries
Additional 1-1/2 Tblsp. granulated sugar for topping

Preheat oven to 350 degrees F and melt butter in 9-inch pie plate   Heat until butter is melted but not brown.

Meanwhile, mix flour, 1/4 cup granulated sugar, salt and baking powder in bowl.

Stir in milk.  Pour this batter over the melted butter – DO NOT STIR.

Drop berries over top, scattering evenly over surface.  DO NOT STIR.

Sprinkle 2 Tblsp. granulated sugar on top and bake for 30 minutes @ 350 F degrees.

The butter and batter rise to make a thin top crust that is buttery, sugary and crunchy at the edges.

Delicious plain or with a bit of whipped cream or vanilla ice cream. 

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Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

11 thoughts on “Raspberry Mountain”

  1. This looks fantastic and as I change my eating habits to include low sodium choices with more fruits and veggies – I need recipes like this that are quick and easy yet tasty! i’ve already purchased low sodium baking powder and baking soda so all I need are some berries and I think there may be some in there right now!

  2. This may be the easiest recipe ever for a tasty dessert! I, too, love black raspberries. I first encountered them in New Jersey on a week-long campout, and life has never been the same! I have six berry bushes in the backyard, mostly black raspberry, and they don’t do well. I need your husband’s magic! The birds are fed a few, and I’m lucky if I get a handful each summer.

  3. mmm. . . This recipe looks wonderful. It’s still another month or so until the black raspberries will be ripe here, but I’m going to try to remember to make this recipe.

  4. Black raspberries are my husband’s favorite. I’m sure this would work with blueberries as well–something quickly made to liven up an ‘everyday’ meal.

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