Raspberry Cobbler

See the RecipeArthur Meehan

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
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.