Reviews Add Rating & Review 242 Ratings 5 star values: 35 4 star values: 61 3 star values: 83 2 star values: 46 1 star values: 17
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Gallery Raspberry Cobbler Credit: Marcus Nilsson Recipe Summary prep: 30 mins total: 2 hrs Servings: 9
Ingredients For the Filling 5 cups (1 pound 10 ounces) raspberries (red, black, or a combination of the two) 3/4 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon coarse salt For the Biscuit Topping 1 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/4 cup granulated sugar 1/4 teaspoon salt 6 tablespoons cold unsalted butter 3/4 cup heavy cream, plus more for brushing Sanding sugar, for sprinkling (optional)
Gallery Raspberry Cobbler Credit: Marcus Nilsson
Recipe Summary prep: 30 mins total: 2 hrs Servings: 9
Gallery
Raspberry Cobbler Credit: Marcus Nilsson
Raspberry Cobbler
Credit: Marcus Nilsson
Raspberry Cobbler
Recipe Summary prep: 30 mins total: 2 hrs Servings: 9
Recipe Summary
prep: 30 mins total: 2 hrs
Servings: 9
prep: 30 mins
total: 2 hrs
prep:
30 mins
total:
2 hrs
Servings: 9
9
Ingredients
Ingredients
5 cups (1 pound 10 ounces) raspberries (red, black, or a combination of the two) 3/4 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon coarse salt
1 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/4 cup granulated sugar 1/4 teaspoon salt 6 tablespoons cold unsalted butter 3/4 cup heavy cream, plus more for brushing Sanding sugar, for sprinkling (optional)
Directions
Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.
Reviews
Add Rating & Review 242 Ratings 5 star values: 35 4 star values: 61 3 star values: 83 2 star values: 46 1 star values: 17
Reviews
Add Rating & Review 242 Ratings 5 star values: 35 4 star values: 61 3 star values: 83 2 star values: 46 1 star values: 17
Add Rating & Review
242 Ratings 5 star values: 35 4 star values: 61 3 star values: 83 2 star values: 46 1 star values: 17
242 Ratings 5 star values: 35 4 star values: 61 3 star values: 83 2 star values: 46 1 star values: 17
242 Ratings 5 star values: 35 4 star values: 61 3 star values: 83 2 star values: 46 1 star values: 17
5 star values: 35 4 star values: 61 3 star values: 83 2 star values: 46 1 star values: 17
All Reviews for Raspberry Cobbler
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raspberry Cobbler
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
