Raspberry Cobbler with Lattice or Biscuit Topping

We tried to limit the raspberry picking this year.  It has been amazingly hot here for a long time, so I only made myself pick berries once.  I also still have a lot of jam from last year and made blueberry jam earlier this year, so I only had the one cobbler this year.  In order to make the most of it, I made a extra and made two toppings.  That way I got two desserts for the work of one.  The way I wrote the recipe, though, you pick one make that. I recommend using a large casserole dish for the lattice topping or biscuit topping, but making the biscuit topping if you use ramekins.

Serves 6

Filling:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon lemon extract
8 cups raspberries

Lattice Top:
1 1/2 cup flour
1 teaspoon salt
6 tablespoons oil
3 tablespoons cold water

Biscuit Top:
1 1/2 cup flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
1/3 cold buttermilk, plus more as needed

1. Grease a deep 2-quart casserole pan or 8 8-oz ramekins. Line a cookie sheet with foil and place casserole pan or ramekins on it.  Preheat oven to 400 degrees.
2. To make the filling, mix all of the filling ingredients except raspberries and set aside.
3. To make Lattice Topping: Mix the flour and the salt together in a small bowl.  In a measuring cup, mix water and oil together until frothy.  Stir oil and water into flour mixture, mixing until well-blended and mixture forms a ball.  Roll out between two sheets of waxed paper until roughly the shape and size of your casserole dish opening.  Remove one layer of the waxed paper and set to the side.  Cut topping into strips and space half of them evenly on the other sheet of waxed paper.Weave remaining strips through the first grid, spacing evenly.
4. To make the Biscuit Topping: Mix flour, baking powder, and salt together in a small bowl.  Cut in butter with a pastry blender or fingers until the mixture looks like course crumbs.  Stir in buttermilk until mixture comes together and is sticky.
5. Once you have made your topping, stir the raspberries into the rest of the filling ingredients.  Pour filling into prepared dish, then top with topping.  For Lattice Topping, flip lattice onto casserole dish and and press ends of strips down.  For Biscuit Topping, drop filling by heaping spoonfuls on top of filling, spacing evenly.  Sprinkle topping with sugar.
6. Bake cobblers in prepared oven for 30-40 minutes for ramekins or 45-55 minutes for casserole dish.  Cobbler is done when the topping is golden and the fruit juices are bubbling.  Allow to cool to a warm temperature before serving.