Berry fine, indeed: The jammy, intensely fruity base of this raspberry cobbler -- which packs in five whole cups of berries -- is balanced by a light, sweet biscuit topping.
Photography: Marcus Nilsson
Martha Stewart Living, June 2012
- Prep Time 30 minutes
- Total Time 2 hours
- Serves 9
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)
- 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.
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