Description
This Raspberry Filling for Desserts is a luscious, homemade fruit topping perfect for pies, tarts, cheesecakes, and more. Made with fresh or thawed raspberries, sugar, and a silky cornstarch thickener, this sweet and tangy filling is enhanced with fresh lemon juice and vanilla extract for depth of flavor. It cooks quickly on the stovetop, thickening to a smooth, glossy consistency that’s easy to use in a variety of desserts.
Ingredients
Scale
Fruits
- 6 cups fresh raspberries (about 3 pints), or frozen raspberries (thawed)
Sweeteners and Thickeners
- 1 cup granulated sugar, adjust to taste depending on the sweetness of the berries
- 1/4 cup cornstarch
- 1/4 cup cold water
Flavorings
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon vanilla extract (optional, but highly recommended)
- Pinch of salt
Instructions
- Rinse the Raspberries: Gently rinse the fresh raspberries under cold water. If using frozen raspberries, ensure they are fully thawed and drain any excess liquid.
- Combine Raspberries and Sugar: In a medium-sized saucepan, combine the raspberries and granulated sugar. Stir gently to coat the raspberries evenly with the sugar.
- Simmer the Mixture: Place the saucepan over medium heat. Bring the raspberry and sugar mixture to a gentle simmer, stirring occasionally.
- Cook Down the Berries: Continue to simmer the mixture for about 8-10 minutes, or until the raspberries have softened and released a significant amount of juice. Stir frequently to prevent sticking.
- Smash Some of the Berries (Optional): For a smoother filling, use a potato masher or the back of a spoon to gently smash some of the raspberries against the side of the saucepan.
- Whisk Cornstarch and Water: In a small bowl, whisk together the cornstarch and cold water until smooth.
- Slowly Add Slurry to Raspberry Mixture: Once the raspberry mixture has simmered and thickened slightly, slowly pour the cornstarch slurry into the saucepan while continuously stirring.
- Stir Constantly: Continue to stir the mixture constantly as you add the cornstarch slurry.
- Simmer and Thicken: After adding the cornstarch slurry, continue to simmer the raspberry filling over medium heat, stirring constantly.
- Cook Until Desired Consistency: Cook the filling for about 2-3 minutes, or until it reaches your desired consistency. The filling should be thick enough to coat the back of a spoon.
- Remove from Heat: Once the filling has reached the desired consistency, remove the saucepan from the heat.
- Add Lemon Juice and Vanilla Extract: Stir in the lemon juice and vanilla extract (if using).
- Add a Pinch of Salt: Add a pinch of salt to balance the sweetness and enhance the other flavors.
- Taste and Adjust: Taste the filling and adjust the sweetness or tartness as needed.
- Cool Slightly: Allow the raspberry filling to cool slightly before using it in your dessert. As it cools, it will thicken further.
Notes
- Use fresh or properly thawed frozen raspberries for best results.
- Adjust sugar quantity based on the natural sweetness or tartness of your berries.
- For a chunkier texture, avoid smashing the berries too much.
- Ensure constant stirring after adding the cornstarch slurry to prevent clumping and burning.
- The filling thickens more as it cools, so don’t overcook it.
- This filling can be refrigerated for up to 5 days or frozen for longer storage.
