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“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.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. 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.
  3. 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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