I must apologize. I’m sharing this recipe a little too late.

We are almost done picking our homegrown black raspberries for the year!

Our black raspberries only produce for about 3 weeks each year. So if you’ve ever wondered why black raspberries are so expensive – this is one of the reasons. Other reasons include that they are super labor intensive since they are carefully picked by hand, difficult to transport and they have a short shelf life. We generally pick from the same black raspberry bushes for 5-6 years before replanting. Our last field, however, produced for 10 years!

But the good news is that this recipe works well with other berries too. My mom has been making it with blueberries. You should have seen how quickly the blueberry bars disappeared at my cousin’s graduation party! After witnessing that, I decided this recipe was a must-share.

The dough is super simple. Kinda like a pie crust but with more sugar :)

You’ll press half of the dough into your baking dish. No need to put your weight behind it – just gently form a bottom crust.

Then just add the berry mixture, top with remaining crumble and bake for 45 minutes. Too easy.

Do your best to be patient and allow it to cool. If you cut it too soon the bars won’t hold their shape. And to be honest, this is one dessert I prefer when it is completely cooled. Yeah, not even a little bit warm. But try it for yourself. Maybe add some ice cream ;)