Raspberry Walnut Cobbler

Name: Raspberry Walnut Cobbler
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6-8 , 6-8 serving(s)
Ingredients: 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; 3 1/2 pints raspberries, divided; 1/2 cup sugar; 2 tablespoons cornstarch; The zest and juice from 1 large lemon

Submitted by Fisher Nuts

"This is such a great all-American recipe and I love the tart raspberries against the flavors of the rich walnuts. I serve this with the nuts sprinkled on top at the last minute. This touch adds a great texture and a last minute burst of flavor. Of course, I love it with ice cream but find that a raspberry sorbet or raspberry sorbet swirled with vanilla ice cream is also fabulous."

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photo by Fisher Nuts

Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 6-8

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.
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!