Raspberry Cobbler

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Raspberry Cobbler

• 2 ¼ cup / 225 gr flour
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 10 tsp sugar
• 6 tbs cold butter, cut into pieces
• 1 egg yolk
• ½ cup / 120 ml buttermilk
• ¼ cup / 60 ml sliced almonds

Preheat oven to 375°F / 190°C. Put raspberries into a large baking dish, sprinkle with sugar and set aside.
Sift together flour, baking powder, baking soda, salt and 8 tbs of sugar into a mixing bowl. Use your hands or 2 knifes to work butter into flour. Whisk egg yolk and buttermilk together and stir into flour mixture with hands or for until dough holds together nicely.
Pinch off walnut-size pieces of dough and arrange evenly over berries, then scatter with almonds and sprinkle with remaining 2 tbs of sugar. Bake until berries are bubbling, pastry is golden and a toothpick inserted comes out clean, or 40-45 minutes. Cool down before serving.

Servings: 8
Preparation time: 20 min.
Cooking time: 45 min.

Watch Video:

Raspberry Cobbler from TheBasicCookBook.Com on Vimeo.

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