Apple and raspberry cobbler

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.