Sunday, July 15, 2012

Individual Raspberry Cobblers

by Leslie



Today has been a productive day.  Sundays usually don't work that way for me.  It's usually a day filled with "I should"s and "I wish I would have"s.  I don't know what hit me today, but I've been going and going.  I cooked, cleaned, washed and waxed my car, weeded the garden, and cleaned up some furniture found curbside. That means, in a few minutes, probably after finishing this post, I will go down to our basement and relax in the form of mind-numbing television.  For right now, though, I'm going to keep going!

One of the great things about moving into our new house was our fully landscaped lawn.  I mean, the previous homeowners must have spend major time and effort making our backyard look like the secret garden.  I'll share some photos when the sun stops baking our yard.

The day we moved in, much to my surprise, I found a raspberry bush in our backyard, just starting to yield fruit.  For the following weeks, we enjoyed a modest harvest of raspberries--just enough to put on morning oatmeal or make a small-ish recipe.

This raspberry cobbler definitely puts the raspberries on display.  They taste tart and fresh, and the biscuit topping adds just the right amount of mellowness to counteract the sweet.

Grocery store raspberries would be excellent here, as well, so don't shy away if you don't have your own bushes!


Individual Raspberry Cobblers
Print Recipe here
Adapted from a recipe from Martha Stewart Living

Filling:

2 1/2 cups raspberries (this is approximate--just use what you have!)
1/4 cup plus 2 T. granulated sugar
1 T cornstarch
pinch of salt

Topping:
1 cup flour
1 tsp. baking powder
1/8 cup granulated sugar
pinch of salt
3 T. cold, unsalted butter
a generous 1/4 cup buttermilk (more if dough is too dry)
turbinado sugar to sprinkle on top (optional)

1.  Preheat the oven to 375.  Mix raspberries, sugar, cornstarch, and salt.  Pour into four small ramekins (or two larger ones if you are feeling wild).

2.  Whisk together the dry ingredients in a large bowl.  Cut in the butter using a pastry cutter or fork until the butter is crumbled to the size of peas.  Add buttermilk bit by bit, lightly mixing with a fork.  Mix until the buttermilk is just absorbed (some dry ingredients may still be loose).

3.  Flip the dough out onto a floured surface and give it a quick knead, gathering up the loose pieces and forming into a flat disc (about 1" thick).  Cut into four circles, approximately the same size as your dishes.  Place the circles on top of filling and brush with a bit of buttermilk (optional).  Sprinkle with sugar if you wish!

4.  Place the dishes on a large baking sheet (to catch possible drips) and bake for approx. 50 minutes or until the filling is bubbling and the top is browned.  Let stand before serving (although this is the hardest part about the recipe!).


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Sunday, July 15, 2012

Individual Raspberry Cobblers

by Leslie



Today has been a productive day.  Sundays usually don't work that way for me.  It's usually a day filled with "I should"s and "I wish I would have"s.  I don't know what hit me today, but I've been going and going.  I cooked, cleaned, washed and waxed my car, weeded the garden, and cleaned up some furniture found curbside. That means, in a few minutes, probably after finishing this post, I will go down to our basement and relax in the form of mind-numbing television.  For right now, though, I'm going to keep going!

One of the great things about moving into our new house was our fully landscaped lawn.  I mean, the previous homeowners must have spend major time and effort making our backyard look like the secret garden.  I'll share some photos when the sun stops baking our yard.

The day we moved in, much to my surprise, I found a raspberry bush in our backyard, just starting to yield fruit.  For the following weeks, we enjoyed a modest harvest of raspberries--just enough to put on morning oatmeal or make a small-ish recipe.

This raspberry cobbler definitely puts the raspberries on display.  They taste tart and fresh, and the biscuit topping adds just the right amount of mellowness to counteract the sweet.

Grocery store raspberries would be excellent here, as well, so don't shy away if you don't have your own bushes!


Individual Raspberry Cobblers
Print Recipe here
Adapted from a recipe from Martha Stewart Living

Filling:

2 1/2 cups raspberries (this is approximate--just use what you have!)
1/4 cup plus 2 T. granulated sugar
1 T cornstarch
pinch of salt

Topping:
1 cup flour
1 tsp. baking powder
1/8 cup granulated sugar
pinch of salt
3 T. cold, unsalted butter
a generous 1/4 cup buttermilk (more if dough is too dry)
turbinado sugar to sprinkle on top (optional)

1.  Preheat the oven to 375.  Mix raspberries, sugar, cornstarch, and salt.  Pour into four small ramekins (or two larger ones if you are feeling wild).

2.  Whisk together the dry ingredients in a large bowl.  Cut in the butter using a pastry cutter or fork until the butter is crumbled to the size of peas.  Add buttermilk bit by bit, lightly mixing with a fork.  Mix until the buttermilk is just absorbed (some dry ingredients may still be loose).

3.  Flip the dough out onto a floured surface and give it a quick knead, gathering up the loose pieces and forming into a flat disc (about 1" thick).  Cut into four circles, approximately the same size as your dishes.  Place the circles on top of filling and brush with a bit of buttermilk (optional).  Sprinkle with sugar if you wish!

4.  Place the dishes on a large baking sheet (to catch possible drips) and bake for approx. 50 minutes or until the filling is bubbling and the top is browned.  Let stand before serving (although this is the hardest part about the recipe!).


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Post a Comment

Leave us a message! Tell us what you think!