Preheat oven to 400 Degrees F.In a medium bowl,mix the flours,2 tablespoons sugar,and the baing powder with a wooden spoon.Cut the margarine into the mixture with a pastry blender,using a back and forth motion until the mixture looks like small peas.Set aside.
Wash the raspberries gently and place them on a paper towel to dry. set aside.in a saucepan, mix together 1/3 cup of the sugar and the cornstarch.Add the raspberries,lemon juice,and water.heat on low and stir until smooth.Cook the raspberry mixture until thickened and bubbly,about 5 minutes.Stir in the apples and cook for about 3 more minutes. set the filling aside.in a small bowl,whisk the egg until foamy.add the milk.Pour the milk and egg mixture all at once into the flour mixture.Stir until the mixture is just moistened.
Place the raspberry filling into a baking dish.using a tablespoon, put all of the flour mixture over the filling so that the filling is covered. in a custard cup,mix together 1 tablespoon sugar,the cinnamon,and the nutmeg.sprinkle the mixture over the cobbler topping.Cover with walnuts.Bake for 25 minutes or until the cobbler topping is a light golden brown.serve with ice cream or frozen yogurt if desired.
Originally Submitted
3/20/2010
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