A Bumper Raspberry Harvest
Despite the erratic periods of rain and sun in the past couple of months, it’s a fecund year for the raspberries. We bought the two raspberry canes two years ago, and they have done themselves proud. They have overtaken a corner of my garden, crowding out my Rhododendron and Photinias. Perhaps it’s a blessing in disguise: I get to enjoy my first, and last, bountiful harvest of raspberries before I move out — the perfect excuse for one final raspberry crumble.
For my first harvest about two weeks ago, I reaped 210g of raspberries. It was a timely harvest, as my other half was over for the weekend. If I had waited a few more days, the raspberries would have got too ripe, dropped to the ground and rotted. I decided to transform the 210g into a raspberry tart.
Making a Raspberry Crumble Tart
After a quick search, I found a relatively simple raspberry crumble recipe: ‘tarte crumble aux framboises‘. I picked this particular recipe because it used oatmeal as the main ingredient for the crumble. As a result, it needed less butter, flour and sugar than a classic version — a healthier crumble I could enjoy with less guilt.
In addition, ever since I started eating oatmeal for breakfast, I’ve had plenty of it lying around at home. The recipe called for 300g of raspberries; to make up for the 90g shortfall, I used some frozen berries (red currants, blue/black berries and raspberries) from my fridge. Hence, I can only call my tart a 70% homemade crumble.
