Raspberry Picking With My Son (And the Cookies That Came After)

We drove out to our favorite farm on a perfect afternoon — the kind where the sky is wide open, the sun is warm but not heavy, and nobody is in a hurry. My son and I went for one thing: raspberries.

We walked the rows slowly, picking as we went, eating more than a few straight off the bush. His basket filled faster than mine. By the time we were done, our fingers were pink and the car smelled like summer.

More than just berries

That farm is one of our favorite places. Along with the berries we picked up farm-fresh steaks, hamburger patties, and a whole bunch of vegetables. Everything tastes different when it comes from there.

And of course, ice cream. That is our favorite part. We always get some, and their blueberry doughnuts and apple doughnuts too. We sat, we ate, we walked through the flower fields with the sunflowers standing taller than both of us.

It was quality time, plain and simple. No rushing, no screens, just the two of us in the sun.

The craving on the way home

Somewhere between the flower field and the car, my son decided exactly what those raspberries were going to become: raspberry crumble cookies. Big, buttery, crumbly, with a spoonful of raspberry filling right in the middle.

So that is what I made that night, with berries we had picked ourselves a few hours earlier. The kitchen smelled like warm butter and jam, and they did not last long.

Bake them yourself

The full recipe is linked below. Fresh raspberries are best if you have them, but this works beautifully with what you can find at the store too.