This Raspberry Cobbler is a perfect summertime dessert when your raspberry bushes are producing an abundance of raspberries. But it's also just as delicious in the middle of winter made with frozen raspberries.
My easy-to-make biscuit cobbler topping is a favorite recipe.
What is a cobbler?
A cobbler is similar to a pie with a fruit filling but is topped with a biscuit or batter and when cooked it resembles a cobbled surface. It's an easy-to-make dessert that showcases the fruit. I have a simple biscuit-like topping that stays on top of the fruit.
I prefer my cobblers to have a loose or slightly running filling and not as thick as a pie filling. I like to scoop up the filling with a bit of cobbler topping in every bite. The juicy filling is absorbed with the topping while it's being scooped up.
If you love making cobblers, you'll want to check out these recipes: Peach Cobbler, Blackberry Peach Cobbler, and Cherry Cobbler.
Ingredients for making a raspberry cobbler
- Raspberries - Use fresh raspberries if you have them available otherwise use frozen raspberries. If using frozen, do not thaw the berries.
- Sugar - Raspberries are tart and a bit of sugar is needed. You can adjust the amount of sugar by about ¼ cup to make tarter or sweeter.
- Lemon - A small amount of freshly squeezed lemon juice is added to the berries. It helps brighten the flavor of the raspberries.
- Cornstarch - Thickens the berry juice.
- Flour - Use all-purpose flour for the cobbler topping.
- Butter - Is cut into the flour to form a biscuit-like cobbler topping.
- Milk - Use whole milk or 2% milk.
- Baking Powder - Provides rise in the cobbler topping.
Making raspberry cobbler
- Place raspberries, sugar, cornstarch and lemon juice in a bowl.
- Fold gently to mix. Be careful to not crush the berries.
- In a separate bowl, place flour, sugar, baking powder, salt and butter. Stir slightly and then cut butter into the flour using a pastry cutter, two butter knives, or your hands. The mixture should resemble coarse crumbs.
- Add milk and gently fold the mixture with a silicone spatula.
- Place raspberry mixture in a lightly greased 8x8 inch baking dish.
- Spoon mounds of batter over the top of the raspberries. Place the batter in irregular patterns leaving some of the raspberries uncovered.
- Sprinkle the remaining sugar over the top of the cobbler dough.
- Bake in preheated 375°F for 30-35 minutes.
Cobbler tips
- If using frozen fruit, don't thaw berries first. Break the raspberries apart and mix in frozen. Add 10-15 minutes of additional baking time.
- Don't overmix the cobbler topping. Just stir until most of the flour is incorporated.
- Place large spoonfuls or clumps of topping in random spots on top of the fruit.
- Bake until bubbling throughout and golden.
- If the topping becomes too dark, tent loosely with foil. Remove foil after the cobbler has finished cooking.
- Serve cobbler warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
- Once cobbler has cooled, cover and store at room temperature for 2-3 days.
Frequently asked questions
It's all in the topping. A cobbler usually has a biscuit-like topping and a crisp has an oatmeal crumble topping.
This cobbler is best eaten within 2-3 days.
This dessert is best eaten fresh.
More delicious raspberry desserts
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious raspberry recipes!
Raspberry Cobbler Recipe
Equipment
Ingredients
Raspberry Filling
- 6 cups raspberries (24 ounces)
- ⅓ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Topping
- 1 cup flour
- 4 tablespoons butter (salted butter)
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ½ teaspoon sugar (to sprinkle on top of cobbler)
Instructions
- Preheat oven to 375°F
Filling
- Place raspberries, sugar, cornstarch and lemon juice in a bowl.6 cups raspberries, ⅓ cup sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice
- Fold gently to mix. Be careful to not crush the berries.
Cobbler Topping
- In a separate bowl, place flour, sugar, baking powder, salt and butter. Stir slightly and then cut butter into the flour using a pastry cutter, two butter knives, or your hands. The mixture should resemble coarse crumbs.1 cup flour, 4 tablespoons butter, 1 tablespoon sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- Add milk and gently fold the mixture with a silicone spatula.½ cup milk
- Place raspberry mixture in a lightly greased 8x8 inch baking dish.
- Spoon mounds of batter over the top of the raspberries. Place the batter in irregular patterns leaving some of the raspberries uncovered.
- Sprinkle the remaining sugar over the top of the cobbler dough.½ teaspoon sugar
- Bake in preheated 375°F for 30-35 minutes until bubbly throughout and golden on the top. If the topping starts to become too dark, tent a piece of foil over the top.
- Serve warm or at room temperature.
Notes
-
- If using frozen fruit, don't thaw berries first. Break the raspberries apart and mix in frozen. Add 10-15 minutes of additional baking time.
-
- Don't overmix the cobbler topping. Just stir until most of the flour is incorporated.
-
- Place large spoonfuls or clumps of topping in random spots on top of the fruit.
-
- Bake until bubbling throughout and golden.
-
- If the topping becomes too dark, tent loosely with foil. Remove foil after the cobbler has finished cooking.
-
- Serve cobbler warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
- Once cobbler has cooled, cover and store at room temperature for 2-3 days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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