It must be spring somewhere, because I’m starting to see lots more fresh berries at the grocery store. That makes me happy. I love fresh berries and eat them all spring and summer, not only because I love their taste but also because they’re one of the best fruits you can eat. Berries in general have the highest antioxidant content of any other fruit (or vegetable I think). But mostly, they taste soooo good, and they just look like summer.
I’ve been making this recipe forever, and it’s a family and friends favorite. It’s one of my go-to desserts when I offer to bring a dessert, becasue everyone always loves it, and thinks I spent hours on it. Little do they know… I adapted it very slightly from Cook’s Illustrated, just to make it the tiniest bit healthier. It’s got lots of butter in the shortbread crust, which of course is the reason it tastes so good. BUT, it also has oats, nuts, and of course, raspberries, so that makes it A-OK in my book. Moderation, right? Continue Reading..