Raspberry Almond Cobbler

• 3 c. raspberries
• 3/4 c. water
• 5 Tbsp. honey
• 2 1/2 Tbsp. quick cooking tapioca
• 1 c. flour
• 1 1/2 tsp. baking powder
• 1/4 c. plus 2 Tbsp. butter
• 1/2 c. chopped almonds
• 1/4 c. buttermilk
• 1 egg, slightly beaten
• 1/4 tsp. almond extract

1. Preheat oven to 400u0b0.
2. In a medium size saucepan, combine raspberries, water, 4 tablespoons honey and tapioca; set aside. In a medium size bowl, stir together flour and baking powder.
3. Cut in 1/4 cup butter.
4. Stir in almonds.
5. In a small bowl, combine buttermilk, egg and the remaining 1 tablespoon honey.
6. Add to dry ingredients, stirring just to moisten.
7. Bring raspberry mixture to boil; cook, stirring constantly, for 1 minute.
8. Stir in 2 tablespoons butter and the almond extract.

raspberries, water, honey, tapioca, flour, baking powder, butter, almonds, buttermilk, egg, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860739 (may not work)