RASPBERRY WALNUT COBBLER
Ingredients
Topping
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter, cubed
1/2 cup (4 oz.) sour cream
1/4 cup (2 oz.) heavy cream
1 cup Fisher® Walnut Halves and Pieces, divided
The filling
3 1/2 pints raspberries, divided
1/2 cup sugar
2 tablespoons cornstarch
The zest and juice from 1 large lemon
Directions
Preheat oven to 350°F.
Make topping: Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the butter and work it into the dough with your fingers until the mixture resembles coarse crumbs. Stir in the sour cream and heavy cream. Coarsely chop 3/4 cup of the walnuts and stir them inches Roll the dough on a flat, floured surface to about 1 inch in thickness. Use a round cutter about 2 inches in diameter to cut as many circles as possible. Refrigerate the dough.
Topping
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter, cubed
1/2 cup (4 oz.) sour cream
1/4 cup (2 oz.) heavy cream
1 cup Fisher® Walnut Halves and Pieces, divided
The filling
3 1/2 pints raspberries, divided
1/2 cup sugar
2 tablespoons cornstarch
The zest and juice from 1 large lemon
Directions
Preheat oven to 350°F.
Make topping: Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the butter and work it into the dough with your fingers until the mixture resembles coarse crumbs. Stir in the sour cream and heavy cream. Coarsely chop 3/4 cup of the walnuts and stir them inches Roll the dough on a flat, floured surface to about 1 inch in thickness. Use a round cutter about 2 inches in diameter to cut as many circles as possible. Refrigerate the dough.
Directions
Make the filling and bake the cobbler: Toss 3 pints of the raspberries with the sugar, cornstarch, the lemon juice and half of the lemon zest. Pour half of them into a 10-inch cast iron skillet or a 9 by 9-inch baking dish and top with the 1/2 cup of walnuts. Top with the remaining raspberry mixture. Place the biscuit circles over the raspberries. Bake until the topping is golden brown and the juices have thickened, about 45-50 minutes. The biscuit top should be browned and fully cooked. Cool. In a small bowl, combine the remaining 1/2 pint raspberries, and remaining 1/4 cup walnuts and lemon zest. Top with the raspberry walnut mixture just before serving for added fresh flavor and crunch!
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Make the filling and bake the cobbler: Toss 3 pints of the raspberries with the sugar, cornstarch, the lemon juice and half of the lemon zest. Pour half of them into a 10-inch cast iron skillet or a 9 by 9-inch baking dish and top with the 1/2 cup of walnuts. Top with the remaining raspberry mixture. Place the biscuit circles over the raspberries. Bake until the topping is golden brown and the juices have thickened, about 45-50 minutes. The biscuit top should be browned and fully cooked. Cool. In a small bowl, combine the remaining 1/2 pint raspberries, and remaining 1/4 cup walnuts and lemon zest. Top with the raspberry walnut mixture just before serving for added fresh flavor and crunch!
WWW.FOOD.COM PHOTO BY FISHER NUTS.
PLEASE LIKE AND SHARE THIS POST!
BUY ALL NATURAL WWW.MJWRECSICS.TRYSBMAX.COM
WWW.MJWRECSICS.INSTANTYOUTH.COM
WWW.MJWRECSICS.DISCOVERHIBURN8.COM
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