When you have a lot of raspberries (you should be so lucky!), this Raspberry Cobbler is a great way to use them. The sweet biscuits on top have a bit of cornmeal in them for a gentle crunch that highlights the seedy texture of the berries.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
- 1 cup sugar, divided
- 2 Tbsp.quick-cooking tapioca
- 6 cups raspberries
- 1 Tbsp. lemon juice
- 1 1/2 cups flour
- 1/2 cup cornmeal (white or yellow)
- 1 Tbsp.baking powder
- 1 tsp. salt
- 1/2 cup cold butter, cut inot small chunks
- 1 cup heavy cream
- Preheat oven to 350°F. In a large bowl, combine 3/4 cup of the sugar and the tapioca. Add the berries and toss to combine. Add the lemon juice and toss to combine thoroughly. Pour the raspberry mixture into a 9- by 13-inch baking pan.
- In a large bowl, mix the flour, cornmeal, baking powder, remaining 1/4 cup sugar, and salt. Add the butter. Using a fork, two knives, a pastry cutter, or your fingers, work the butter into the flour mixture until it resembles cornmeal with a few larger pea-size pieces in it. Stir in the cream.
- On a lightly floured work surface roll out the dough to about 1/2-inch thick. Cut into 2-inch rounds with a biscuit cutter, other shapes with cookie cutters, or simple squares with a knife. Place the cornmeal biscuits on the berries. Bake until the biscuits are golden brown, about 45 minutes. Serve warm Raspberry Cobbler.
Makes 12 servings.