New Hampshire wild berries and apples from its orchards are perfect ingredients for a cobbler, which is a kind of fruit pie with a crumbly topping on instead of a top crust.
Prepare the filling
- Mix 1/3 cup sugar and cornstarch. Place in a saucepan with the raspberries, lemon juice and water. Heat on low, stirring frequently, until the mixture bubbles, and then cook until it thickens, about 5 minutes.
- Add the apples and cook for 3-4 minutes more. Reserve.
Prepare the topping
- Mix together the two types of flour, 2 tablespoons of sugar, and the baking powder.
- Cut the butter into the flour until the mixture makes ball the size of small peas.
- Mix whisked egg and milk. Pour all the liquid at once into the flour mixture. Stir just until moist.
Assemble and bake
- Preheat the oven to 400°F.
- Place the raspberry filling into a baking dish.
- Spoon the topping evenly over the filling covering all the surface.
- Now mix 1 tablespoon of sugar, cinnamon, and nutmeg. Sprinkle the spiced sugar over the cobbler topping, and finish off with chopped walnuts.
- Bake on the middle rack for 25 minutes, or until the cobbler topping is a light golden brown.
- Remove from oven and let it rest for at least 15 minutes. before serving.