Ingredients
Method
Preparation
- Preheat your oven to 375°F. Lightly coat a 2-quart baking dish (or a 9x9-inch pan) with non-stick cooking spray and set aside.
Crumb Topping
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt until evenly combined.
- Cut the cold butter into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
- Stir in the 1/4 cup of chopped walnuts until distributed throughout the topping.
Raspberry Filling
- In a large bowl, gently combine the raspberries, 1/4 cup sugar, lemon juice, lemon zest, and 1 cup chopped walnuts. Let the mixture sit for 5 minutes, then stir once more and pour into the prepared baking dish.
- Evenly sprinkle the crumb topping over the raspberry mixture.
- Bake uncovered for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow the cobbler to cool for 10 to 15 minutes before serving.
- Optional: Serve warm with a scoop of vanilla ice cream.
Nutrition
Notes
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Store leftovers in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes. This cobbler can be assembled a day ahead—just add the topping and bake before serving. Avoid overmixing the crumb topping to keep it tender. Serve with whipped cream or Greek yogurt for a lighter twist.