Raspberry Cobbler

🥘 Ingredients

Filling

• cornstarch (8g)
  1 tbsp
• frozen raspberries (450g)
  3 c
• lemon juice (5ml)
  1 tsp
• salt
  1 pinch
• sugar (50g)
  4 tbsp

Topping and Assembly

• baking powder (8g)
  2 tsp
• flour (125g)
  1 c
• heavy cream (180ml)
  3/4 c
• sugar (25g, 12g)
  3 tbsp
• unsalted butter (55g, cubed and cold)
  4 tbsp

Filling

1. 1

   Toss frozen raspberries with sugar , lemon juice , salt , and cornstarch . Set aside.

   frozen raspberries: 3 c (450g), sugar: 4 tbsp (50g), lemon juice: 1 tsp (5ml), salt: 1 pinch, cornstarch: 1 tbsp (8g)

Topping and Assembly

1. 1

   Preheat the oven to 190°C (or use the air fryer).
2. 2

   In a large bowl, whisk together the flour , sugar , baking powder , and salt.

   flour: 1 c (125g), sugar: 2 tbsp (25g), baking powder: 2 tsp (8g)
3. 3

   Cut the cold unsalted butter into the dry ingredients by flattening the cubes into disks. You want the butter to remain in relatively large chunks (about quarter sized).

   unsalted butter: 4 tbsp (55g, cubed and cold)
4. 4

   Slowly drizzle the heavy cream over top, combining with a fork as you go. Using a spatula or bowl scraper, fold the dough over onto itself a few times in the bowl until it comes together into a sticky dough.

   heavy cream: 3/4 c (180ml)
5. 5

   Pour the raspberry filling into a baking dish. Then dot the topping all over the berries until they're mostly covered.
6. 6

   Before baking, lightly brush the top of the biscuits with a little extra heavy cream and sprinkle with sugar if desired.

   sugar: 1 tbsp (12g)
7. 7

   Bake at 190°C for 30 to ⏱️ 40 minutes until the filling is bubbly and the top is golden brown.

Serving

1. 1

   Serve the raspberry cobbler warm with vanilla ice cream or whipped cream.