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Raspberry Cobbler with Almond-Coffee Dumplings
Recipe by Amy Ledyard
Caffeinated Concoctions
Who doesn’t love a good cobbler? From the rich flavors of pumpkin and nutmeg to the sweet, summery goodness of peaches and berries, you can make pretty much anything into a cobbler. So much so, that I feel like the old classics may be getting a little…tired. That’s why I tried a new twist to an old favorite and made this tangy raspberry cobbler with an almond-coffee dumpling topping. Feel free to use decaf if you’re worried about staying up all night, otherwise, allow the deep, rich flavors of strong-brewed espresso to keep your guests guessing and asking for more.

  1. Mix all cobbler ingredients in the bottom of a 9x9 pan. Make topping.
  2. Mix all dumpling ingredients together.
  3. Spread evenly across the top of the raspberries.
  4. Bake at 350 for 35 minutes or until bubbly.
  5. Enjoy with a scoop of vanilla ice cream.
  • [Cobbler] Frozen raspberries x 16 ounce
  • [Cobbler] Cinnamon x 1 teaspoon
  • [Cobbler] Vanilla x 1 teaspoon
  • [Cobbler] Brown sugar x 1/3 cup
  • [Dumplings] Butter x 2 tablespoon
  • [Dumplings] Coffee flour (if you don’t have any, you can omit this; but it does round out the flavor nicely!) x 1 tablespoon
  • [Dumplings] Brown sugar x 1/2 cup
  • [Dumplings] Baking soda x 1/2 teaspoon
  • [Dumplings] Brewed coffee of your choice x 1/4 cup
  • [Dumplings] Cream x 1/4 cup
  • [Dumplings] Vanilla x 1 teaspoon
  • [Dumplings] Almond meal x 2 1/2 cup

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