For the Filling: 1/2 cup raspberry jam, with seeds (not sugarless fruit spread) |
2 tablespoons all-purpose flour |
1 6-ounce basket raspberries |
1 5.6 to 6-ounce basket blackberries |
For the Topping: |
1/4 cup plus 2 tablespoons all purpose-flour |
1/4 cup firmly packed golden brown sugar |
2 tablespoons chilled unsalted butter |
Vanilla ice cream or whipped cream |
No comments:
Post a Comment