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.
From Martha Stewart’s magazine, May 2012
5 cups (1 pound 10 ounces) raspberries
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon coarse salt
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.