Raspberry Cobbler

Name: Raspberry Cobbler
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 pints fresh raspberries; ½ cups sugar; 2¼ cups flour; 1½ tsp. baking powder; ¾ tsp. baking soda; ¼ tsp. salt; 10 tbsp. sugar; 6 tbsp. cold butter, cut into pieces; 1 egg yolk; ½ cups buttermilk; ¼ cups sliced almonds

Serves
serves 6-8

Raspberries—once known as "raspisberries," perhaps because of their rough, rasping surface—are members of the rose family, found on every continent but Antarctica. Here is our favorite raspberry cobbler recipe:

Ingredients

For the Filling

3 pints fresh raspberries
½ cups sugar

For the Pastry

2¼ cups flour
1½ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
10 tbsp. sugar
6 tbsp. cold butter, cut into pieces
1 egg yolk
½ cups buttermilk
¼ cups sliced almonds

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Instructions

Step 1

For the filling: Preheat oven to 375º. Put raspberries into a large baking dish, sprinkle with sugar, and set aside.

Step 2

For the pastry: Sift together flour, baking powder, baking soda, salt, and 8 tbsp. of the sugar into a mixing bowl. Use two knives to work butter into flour mixture until it resembles coarse meal. Whisk egg yolk and buttermilk together in a small bowl and stir into flour mixture with a fork until dough just begins to hold together.

Step 3

Pinch off walnut-size pieces of dough and arrange evenly over berries, then scatter with almonds and sprinkle with remaining 2 tbsp. of the sugar. Bake until berries are bubbling, pastry is golden, and a toothpick inserted in center comes out clean, 40-45 minutes. Set aside for 20-30 minutes before serving.

For the filling: Preheat oven to 375º. Put raspberries into a large baking dish, sprinkle with sugar, and set aside.
For the pastry: Sift together flour, baking powder, baking soda, salt, and 8 tbsp. of the sugar into a mixing bowl. Use two knives to work butter into flour mixture until it resembles coarse meal. Whisk egg yolk and buttermilk together in a small bowl and stir into flour mixture with a fork until dough just begins to hold together.
Pinch off walnut-size pieces of dough and arrange evenly over berries, then scatter with almonds and sprinkle with remaining 2 tbsp. of the sugar. Bake until berries are bubbling, pastry is golden, and a toothpick inserted in center comes out clean, 40-45 minutes. Set aside for 20-30 minutes before serving.