You can make these with raspberries instead of blueberries, but there are a couple things to know up front—mainly the seeds.

If you’re using fresh raspberries, they’ll break down quickly when cooked, and the seeds will be noticeable in the topping. You can leave them in if you don’t mind the texture, but if you want a smoother result, I’d recommend pressing the cooked topping through a fine mesh strainer to remove the seeds.

For frozen raspberries, the same applies—but they’ll release more liquid. Let the topping cook a little longer to thicken it up before straining (and you may not need the cornstarch at all).

It works, and the flavor is great—it’s just more of a spoon-and-strain situation if you want that clean finish.