That’s what we call the wild Raspberries that grow around here. They are usually the first berry to ripen. There’s only about a 2 week window in which to pick them. To me it’s one of the first great tastes of summer. Tony went up on the mountain & picked us a bunch.

I made a Thimbleberry Crisp for dessert tonight. Ummmm! Other plans for them are Thimbleberry Jam, Thimbleberry Tea, Thimbleberry Wine, Thimbleberry Wine Vinegar….oh yes & Thimbleberries on our morning cereal.

They don’t store very well so we have to “do” something with them to keep enjoying them.

Thimble Berry Crisp

4 to 6 cups of berries or sliced fruit

1 T Flour

1/2 cup sugar

Topping:

3/4 cup brown sugar

1/3 cup butter

1/2 cup oatmeal

3/4 cup flour

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

Mix the first 3 ingredients, place in an 8×8 inch baking dish.

Mix together the remaining ingredients except for the butter, sprinkle over the fruit mixture. Dot with butter. Bake at 350 degrees for 30 minutes.

[ad#ad-4]