Raspberry Whirligig

This recipe was given to us from Grandma Deck, my mother-in-law’s mom. She found it on a sack of flour a long time ago. We usually use raspberries, but blackberries or boysenberries are great too. Also, we always double the berry sauce when we make it because the topping absorbs some of the sauce.

Berry Whirligig Recipe

Berry Sauce:

2/3 cup sugar (3/4 to 1 cup if the berries are very tart)
2 tbs. cornstarch
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 cup hot water
4 cup ripe Schilter Family Farm berries

Mix dry ingredients together thoroughly. Pour slowly into hot water, stirring constantly, and cook until thickened, about 5 minutes. Place berries in a shallow baking dish and pour sauce over them. Place in a 350° oven while making the whirligig for the topping.


1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tbs butter
1 egg lightly beaten
2 tbs. milk
2 tbs. melted butter
1/4 cup sugar
1/4 cup grated lemon rind
1/8 teaspoon cinnamon

Combine flour, baking powder and salt in a bowl. Cut in butter coarsely. In another bowl, mix egg and milk. Add to flour mixture. Mix to make a smooth dough. Roll out on floured board into an oblong shape about 1/4″ thick.

Beat together melted butter, sugar, and spices until fluffy. Spread butter mixture onto rolled out dough.

Starting at long end, roll up, and seal edges by pinching. Cut into 8 slices and flatten each whirl slightly with palm of your hand. Remove sauce from oven and place whirls on top of berry filling.

Bake in 400° oven for 15-20 minutes until golden brown. Serve warm or cold. Very good with whipped cream or ice cream. Yum! Enjoy!