Got Raspberries? How about A Buckle?

I've been planning on making preserves because that's what I do with fresh summer fruit. However, since the raspberries keep coming I had to find a fresh recipe that didn't involve steaming up our housein 95+ weather. This particular recipe is called The Raspberry Buckle. Here is what I did, and to have just as fabulous results here is what you do.

• Tina's Raspberry Buckle
• First gather the following:
• 1/2 cup butter flavored crisco
• 1 cup granulated sugar
• 3 large eggs
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 pint of rasberries 
• 1/2 lemon juiced and zested

Pre-heat oven 350 degrees, Combine the flour, baking powder, and salt. Cream together the sugar and Crisco, Add eggs one at a time then slowly by the spoonful add in the flour mixture. Once combined add the lemon juice and zest. Spread into a 9 inch pie pan or other decorative pan of your choice. Pile your (washed and dried) raspberries onto the batter and lightly press them in. Bake for 45 to 55 minutes Let cool and you can serve with sprinkles of powdered sugar and/or whipped cream.