When I began my blog I promised myself I would only post recipes that I would want to make over and over again. However, I can’t help but feel badly when I have weeks, like this past one, where I’ve baked up a storm and, while there were a few recipes that were good, nothing was outstanding.
So, after several mediocre scone recipes and one failed attempt making lemon curd, I was happy to find some organic raspberries at Costco (not usually a place I buy fruit but these berries were beautiful) to use to test out a cobbler recipe I recently saw in a magazine. The recipe is easy to make and the cobbler is absolutely irresistible.
Raspberry Cobbler
From Martha Stewart’s magazine, May 2012
Filling
5 cups (1 pound 10 ounces) raspberries
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Biscuit Topping
1 3/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling
1. Preheat the oven to 375 degrees.
2. Filling: Mix together the raspberries, sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
3. Biscuit Topping: Whisk together flour, baking powder, sugar, and salt. Cut in butter until largest pieces are pea sized. Add cream; use a fork to incorporate, stirring just until cream is absorbed (there will be lots of loose pieces).
4. Turn out dough onto a clean surface and knead a couple of times, gathering loose bits into a ball. Pat dough into 1 1/4 inch thickness. Cut into 9 squares and place them on top of filling. Brush with cream and sprinkle with sanding sugar.
5. Bake cobbler until bubbling in the center and biscuit top is golden brown, about 1 hour. Let stand at least 30 minutes before serving.
