Go Back Email Link
–+ servings

Raspberries with Knepp

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 2 cups raspberries
  • ¾ cup granulated sugar
  • 2 cups water
  • 3 Tbsp. cornstarch
  • ⅓ cup water
  • ¾ cup flour
  • 5 tsp. baking powder
  • 3 tsp. granulated sugar
  • dash of salt
  • 1 cup milk

Instructions

  • Gently mix raspberries, ¾ cup sugar, and 2 cups water together in a saucepan and bring to a boil.
  • Dissolve cornstarch in ⅓ cup water, then stir into boiling raspberry mixture.
  • Stir until thickened.
  • Stir flour, baking powder, sugar, and salt together.
  • Add milk and stir until smooth.
  • Drop that batter by teaspoonsful into the boiling raspberries.
  • Cover tightly and let simmer for 20 minutes without lifting the lid.

Notes & Wine Advice

Serve warm with milk.
--------------------------------------------------------------------------------------------------
Course; Fruit
Cuisine; Amish