Raspberry Cobbler with Almond-Coffee Dumplings
Recipe by Amy Ledyard
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.
- Mix all cobbler ingredients in the bottom of a 9x9 pan. Make topping.
- Mix all dumpling ingredients together.
- Spread evenly across the top of the raspberries.
- Bake at 350 for 35 minutes or until bubbly.
- 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