Warm Raspberry Cobbler
A delightful dessert featuring sweet, tart raspberries topped with a buttery biscuit-like crust, perfect for any occasion.
Ingredients
For the Base
- 6 cups raspberries Fresh or thawed frozen, drained.
- 1/2 cup sugar Brown sugar can be used for a deeper flavor.
- 2 tbsp cornstarch Helps thicken the berry filling.
- 1 tsp lemon juice Adds brightness to the filling.
For the Topping
- 1 cup flour All-purpose or whole wheat flour can be used.
- 5 tbsp butter Cold and cut into 1/2-inch cubes.
- 1 tbsp sugar For the topping mixture.
- 1 1/2 tsp baking powder Leavening agent for the topping.
- 1/4 tsp salt
- 1/2 cup milk Almond or oat milk can substitute for a non-dairy option.
- 1/2 tsp vanilla extract
- 3/4 tsp sugar Used for sprinkling on top for crunch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the raspberries with 1/2 cup sugar, cornstarch, and lemon juice. Let it sit for about a minute.
- In another bowl, combine the flour, 1 tbsp sugar, baking powder, and salt. Add the cold butter cubes and mix until the mixture resembles coarse breadcrumbs.
- Stir in the milk and vanilla extract until just combined.
Assembly and Baking
- Pour the raspberry filling into a baking dish and drop spoonfuls of the topping over the berries.
- Sprinkle the remaining 3/4 tsp sugar over the top.
- Bake for 30-35 minutes until the topping is golden and the filling is bubbly.
- Let it cool for 5-10 minutes before serving warm, ideally with vanilla ice cream.
Notes
For best results, use fresh, ripe raspberries. Ensure the butter is cold for a flaky topping. Don’t overmix the batter; it should be lumpy.