Food & Cooking Recipes Dessert & Treats Recipes Raspberry Cobbler 3.2 (242) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 30 mins Total Time: 2 hrs Servings: 9 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. Ingredients For the Filling 5 cups (1 pound 10 ounces) raspberries (red, black, or a combination of the two) ¾ cup granulated sugar 2 tablespoons cornstarch ¼ teaspoon coarse salt For the Biscuit Topping 1 ¾ cups all-purpose flour 1 ¾ teaspoons baking powder ¼ cup granulated sugar ¼ teaspoon salt 6 tablespoons cold unsalted butter ¾ 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. Rate it Print