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Old 06-30-2007, 05:30 PM
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Raspberry Cobbler

FOR THE FILLING:
3 pints fresh raspberries
1⁄2 cup sugar

FOR THE PASTRY:
2 1⁄4 cups flour
1 1⁄2 tsp. baking powder
3⁄4 tsp. baking soda
1⁄4 tsp. salt
10 tbsp. sugar
6 tbsp. cold butter, cut into pieces
1 egg yolk
1⁄2 cup buttermilk
1⁄4 cup sliced almonds



1. For the filling: Preheat oven to 375º. Put raspberries into a large baking dish, sprinkle with sugar, and set aside.

2. For the pastry: Sift together flour, baking powder, baking soda, salt, and 8 tbsp. of the sugar into a mixing bowl. Use two knives to work butter into flour mixture until it resembles coarse meal. Whisk egg yolk and buttermilk together in a small bowl and stir into flour mixture with a fork until dough just begins to hold together.

3. Pinch off walnut-size pieces of dough and arrange evenly over berries, then scatter with almonds and sprinkle with remaining 2 tbsp. of the sugar. Bake until berries are bubbling, pastry is golden, and a toothpick inserted in center comes out clean, 40–45 minutes. Set aside for 20–30 minutes before serving.
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Old 12-23-2008, 01:22 PM
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Congratulations, Margaret, on your Blue Ribbon for this dish!

Recipe tester was BuddyBeanieBaby.

Quote:
Originally Posted by BuddyBeanieBaby
This recipe was so easy to make...and it was Delicious...

The only thing I changed was I used Blue Bonnet margarine instead of butter...Hubby loved it and I even ate a piece of it...I love raspberries...I will be making this again...

Thanks kcqueenm for posting the recipe...and congrat's on your blue ribbon...

Smiles & Hugs...
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Old 12-23-2008, 09:33 PM
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I used parkay when I made it butter is much to expensive now a days!
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Old 12-23-2008, 09:49 PM
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Margaret this dessert was so good...thank you for posting it...

Smiles & Hugs...
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