Raspberry Almond Cobbler Recipe

Name: Raspberry Almond Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. raspberries; 3/4 c. water; 5 Tbsp. honey; 2 1/2 Tbsp. quick cooking tapioca; 1 c. flour; 1 1/2 tsp. baking powder; 1/4 c. plus 2 Tbsp. butter; 1/2 c. chopped almonds; 1/4 c. buttermilk; 1 egg, slightly beaten; 1/4 tsp. almond extract

Servings: persons

3 c. raspberries
3/4 c. water
5 Tbsp. honey
2 1/2 Tbsp. quick cooking tapioca
1 c. flour
1 1/2 tsp. baking powder
1/4 c. plus 2 Tbsp. butter
1/2 c. chopped almonds
1/4 c. buttermilk
1 egg, slightly beaten
1/4 tsp. almond extract

1
Preheat oven to 400u00b0.
2
In a medium size saucepan, combine raspberries, water, 4 tablespoons honey and tapioca; set aside. In a medium size bowl, stir together flour and baking powder.
3
Cut in 1/4 cup butter.
4
Stir in almonds.
5
In a small bowl, combine buttermilk, egg and the remaining 1 tablespoon honey.
6
Add to dry ingredients, stirring just to moisten.
7
Bring raspberry mixture to boil; cook, stirring constantly, for 1 minute.
8
Stir in 2 tablespoons butter and the almond extract.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. raspberries, 3/4 c. water, 5 Tbsp. honey, 2 1/2 Tbsp. quick cooking tapioca, and more.

Yes, Raspberry Almond Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Cobbler

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