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.
1 1/2 cup 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 sour cream
1/4 cup heavy cream
1 cupFisher® Walnut Halves and Pieces, divided
3 1/2 pints raspberries, divided
1/2 cup sugar
2 tablespoons corn starch
1 large lemon zest and juice
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 ¾ cup of the walnuts and stir them in. 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 ½ 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 ½ pint raspberries, and remaining ¼ cup walnuts and lemon zest. Top with the raspberry walnut mixture just before serving for added fresh flavor and crunch!