Raspberry Almond Cobbler

Name: Raspberry Almond Cobbler
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

11 ingredients

8 steps

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

Directions

1

Preheat oven to 400°.
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.