Recipes with raspberries


Raspberry season typically starts in June in the south and July in the north, which means its right around the corner.

Here are some recipes from Oregon State University and the USDA that can be added to your summer cookbook.

Raspberry Oatmeal Bars


(Oregon State University)


Crust and topping:
- 1⁄2 cup flour

- 1⁄4 cup brown sugar

- 1 cup quick oats

- 3 Tablespoons butter or margarine

- 2 Tablespoons applesauce

- 1 Tablespoon orange juice

- 1 Tablespoon flour

- 1 Tablespoon brown sugar

- 1 1⁄2 teaspoons orange juice

- 2 cups raspberries (fresh or frozen)

- Preheat oven to 375 degrees. Spray or lightly oil an 8”x 8” baking pan.

- Crust and topping: Mix flour and sugar in a bowl. Cut butter into mixture until crumbly. Mix in oats. Set half aside for topping.

- To remaining mixture, stir in applesauce and orange juice. Press in bottom of baking pan.

- Filling: Combine flour, sugar, juice and raspberries. Mix well.

- Spread filling on crust. Sprinkle with topping.

- Bake 40-45 minutes. Cool. Cut into 12 bars.

Razzleberry Shiver


(Oregon State University)


- 1 cup raspberries

- 2 bananas

- 1⁄2 cup plain, low-fat yogurt

- 1⁄4 cup nonfat or 1% milk

- 1 teaspoon sugar


- Put all ingredients into a blender. Blend until smooth.

- Divide the mixture among four small bowls.

- Freeze for about 2 hours. Enjoy as you would ice cream!

- Refrigerate or freeze leftovers within 2 hours.

Fruity French Toast Casserole


(Oregon State University)


- 8 cups bread cubes; try whole grain bread

- 2 cups diced berries and peaches, sliced or chopped- fresh, frozen or canned

- 4 eggs, slightly beaten

- 1 cup milk

- 2 teaspoons vanilla

- 1⁄4 cup sugar

- 1⁄4 cup margarine or butter, softened

- 1⁄4 cup sugar

- 1⁄2 cup flour (all-purpose or whole wheat)


- Lightly oil or spray an 8" x 8" baking dish or 2-quart casserole. Add bread cubes and fruit.

- In a medium bowl, blend eggs, milk, vanilla, and sugar. Pour over bread cubes and fruit. Stir gently to wet all bread with egg mixture.

- Cover and refrigerate until all liquid is absorbed (30 mins), or overnight.

- Just before baking, remove casserole from refrigerator. Preheat oven to 350 degrees F.

- Make the topping: In a small bowl, combine the softened margarine, sugar, and flour with a fork until crumbly.

- Uncover the casserole and sprinkle topping over fruit. Bake until completely set, and starting to brown, (160 degrees F in the center), about 35-40 minutes. A longer baking time is needed when dish is chilled overnight. Serve warm.

- Refrigerate leftovers within 2 hours.