This is such a great all-American recipe due to the tart raspberries against the flavors of the rich walnuts. 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, it is delicious with ice cream, but a raspberry sorbet swirled with vanilla ice cream is also fabulous.
Biscuits
1-1/2 cups
flour
2 tablespoons
sugar
3/4 teaspoon
baking powder
1/2 teaspoon
table salt
1/4 teaspoon
baking soda
5 tablespoons
cold unsalted butter, cut up
1/2 cup
sour cream
1/4 cup
heavy cream
1-1/4 cups
Fisher® Walnut Halves & Pieces, divided
filling
3-1/2 pints
fresh raspberries, divided
1/2 cup
sugar
2 tablespoons
cornsrach
1
lemon, zested and juiced
Food Safety Instruction
DIRECTIONS
- For Biscuits: Whisk first 5 ingredients in large bowl. Cut in butter with pastry blender or fingertips until mixture resembles coarse crumbs. Stir in sour cream and heavy cream just until combined. Coarsely chop ¾ cup Fisher® Walnuts and stir into dough.
- Roll out dough on lightly floured surface to about 1-inch thickness. Cut out circles with 2-inch round cutter, rerolling scraps once. Refrigerate biscuits until ready to use.
- For Filling: Heat oven to 350°F. Combine 3 pints raspberries, ½ cup of the remaining nuts, sugar, cornstarch, lemon juice and half the lemon zest in large bowl; toss to combine. Spoon into 10-inch cast iron skillet or 9x9-inch baking dish. Cover with biscuits.
- Bake 45-50 minutes or until biscuits are golden brown and juices have thickened. Cool slightly.
- Combine remaining raspberries, nuts and lemon zest in small bowl. Spoon over cobbler just before serving.
