Raspberry Cobbler Recipe

5 from 1 vote

Delicious raspberries slightly sweetened and topped with biscuit topping.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 280kcal

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.

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.

- 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.

- 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.