Martha Stewart publishes a raspberry cobbler recipe on her website, MarthaStewart.com. The recipe calls for fresh raspberries and has a biscuit topping. It serves nine people and requires just 30 minutes prep time.
To make the filling for the cobbler, preheat the oven to 375 degrees Fahrenheit, and mix 5 cups of raspberries with 3/4 cup of granulated sugar, 2 tablespoons corn starch and 1/4 teaspoon coarse salt. Pour the filling into a 9-inch baking dish.
To make the cobbler’s biscuit topping, whisk 1 3/4 cups of all-purpose flour, 1 3/4 teaspoons baking powder, 1/4 cup granulated sugar and 1/4 teaspoon salt in a large bowl. Cut in 6 tablespoons unsalted butter cut into pea-sized pieces. Add 3/4 cup heavy whipping cream to the mixture, stirring until it absorbs. The biscuit topping should have lots of loose pieces.
Turn the ton onto a clean surface, and knead it one or two times. Gather the dough into a large ball, and pat it until it reaches 1 1/4 inches in thickness. Cut the dough into nine squares, and position them on top of the filling in the baking dish. Brush the tops of the pieces with heavy whipping cream, and sprinkle the tops with sanding sugar if desired.
Bake the cobbler for about an hour, loosely tenting the top with aluminum foil if the topping gets too dark. Allow the cobbler to stand for 30 minutes prior to serving.