We’re BACK!! Our French summer was delightful as usual but I’ve been itching to post and share some of our summer desserts. Here is one I’ve made several times since June!!
My favorite fruit has always been raspberries and this recipe is just perfect for summer. It takes no time at all to prepare. Baking will require an hour but the result is so worth it: Some delicious crust on top and soft, gooey fruit underneath. It won’t last long. SWEETTABLESCAPES found this winning recipe in, yet again, Martha Stewart’s magazine (June 2012)….. and made it that very day.
This summer, raspberries were very inexpensive at our local market and we indulged several times. Hope you will try it before raspberries are totally out of season!!
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. (here we actually used some Raspberry flavored sugar we found in France, here. Lovely pink hue and great taste!)
- 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.