APPLE RASPBERRY COBBLER RECIPES

Steps:

• Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
• Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
• Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
• Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

Steps:

• Combine 1 cup flour, 1/4 cup sugar, baking powder and salt in bowl. Cut in cheese and butter with pastry blender until texture of oatmeal.
• Combine milk, yolk and vanilla in small bowl. Pour into flour mixture; stir just until mixed. If too wet, mix in remaining 1/4 cup flour. Shape into ball; wrap. Refrigerate 30 minutes.
• Heat oven to 375°F.
• Combine apples, berries, remaining sugar and cornstarch in bowl. Transfer to 8 x 8 x 2-inch baking pan; press filling down.
• Roll dough on floured board to 12 x 10-inch rectangle. Trim to 10 x 8-inch rectangle. Cut into eight 8 x 1 1/4-inch strips. Weave strips over top of fruit, 4 strips on each side.
• Bake for 40 minutes, until browned and bubbling. Serve warm.