Raspberry Almond Cobbler
A luscious raspberry almond cobbler featuring tender berries, crunchy almonds, and a buttery topping, perfect for fruit lovers and dessert enthusiasts seeking a warm, flavorful treat.
Ingredients
Instructions
- Preheat oven to 400°F.
- In a medium saucepan, combine raspberries, water, 4 tablespoons honey, and tapioca; set aside.
- In a medium bowl, stir together flour and baking powder.
- Cut in 1/4 cup butter until mixture resembles coarse crumbs.
- Stir in chopped almonds.
- In a small bowl, combine buttermilk, egg, and remaining 1 tablespoon honey.
- Add the buttermilk mixture to the dry ingredients, stirring just to moisten.
- Bring the raspberry mixture to a boil; cook, stirring constantly, for 1 minute.
- Stir in 2 tablespoons butter and almond extract.
- Pour the raspberry mixture into a baking dish.
- Drop spoonfuls of the batter over the raspberry mixture.
- Bake for about 15 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon to the raspberry mixture. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar. Ensure that you gently fold in the wet ingredients to keep the batter light and fluffy. For a twist, you could mix in some blueberries for a delightful variation that pairs beautifully with Peachy Blueberry Cobbler.
Serving Suggestions
Serve the raspberry almond cobbler warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. You can also sprinkle some extra chopped almonds on top for added crunch. This dish pairs wonderfully with a side of Berry Fruit Muffins for a lovely brunch spread.
Storage & Reheating
Allow the cobbler to cool completely before storing. Place leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F until heated through, about 10-15 minutes. This will help retain the cobbler's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Almond Cobbler contains roughly 449 calories, with 10g protein, 47g carbohydrates, and 26g fat. It is an excellent source of calcium (34% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 530mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used in this recipe. Just make sure to thaw and drain them before mixing with the other ingredients to prevent excess moisture in the cobbler. The cooking time may slightly vary, so keep an eye on it while baking.
What can I substitute for honey?
If you prefer not to use honey, maple syrup or agave nectar can be excellent substitutes. They will provide a similar sweetness and flavor profile. Adjust the amount to taste, as these sweeteners can vary in sweetness compared to honey.
How do I make this recipe gluten-free?
To make a gluten-free raspberry almond cobbler, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder is also gluten-free. This will maintain the texture and flavor without sacrificing the cobbler's deliciousness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).