Raspberry Cobbler

Preheat oven to 350°F. Coat an 8-inch round or square baking dish with cooking spray.

Whisk pastry flour, 1/3 cup sugar, almond flour, baking powder and salt together in a medium bowl until combined and no clumps remain. Make a well in the center and whisk in milk, vanilla and almond extract. Whisk in melted butter just until combined. Toss raspberries with the remaining 2 tablespoons sugar in a medium bowl.

Pour the batter into the prepared baking dish. Scatter the raspberries evenly over the batter, pressing down gently to ensure that all the berries are in contact with the batter. Sprinkle any leftover sugar in the bowl over the raspberries. Bake until puffed and golden and a toothpick inserted in the center comes out mostly clean, 50 to 60 minutes. Let cool on a wire rack for at least 20 minutes. Serve warm or at room temperature.