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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:

Raspberry Cobbler Raspberry Cobbler
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
Yield: serves 6-8

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

Instructions

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