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.
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