By: Jill Mills Posted: Jul 8, 2026

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This rustic Raspberry Cobbler recipe is made with a jammy fruit filling and a golden, biscuit-style topping. It comes together quickly with simple ingredients and delivers every time, especially warm, with a scoop of vanilla ice cream on the side.

A bowl of raspberry cobbler with a scoop of ice cream

Whenever I need a quick, fuss-free dessert that can be in the oven in minutes, I turn to fruit cobbler. I’ve made many variations over the years, like blueberry cobbler, cherry cobbler, mixed berry cobbler and peach cobbler. This raspberry cobbler is one of my new favorites, and I’ve already made it a couple of times this summer.

Unlike some of the other fruit cobbler recipes that use pie filling or canned fruits, this raspberry cobbler is made with fresh or frozen raspberries. I love using fresh raspberries in the summer, but frozen raspberries are great, too. The tart but sweet filling pairs so beautifully with the buttery biscuit topping. And it’s all ready in just a couple of minutes!

Why This Is My Favorite Raspberry Cobbler Recipe

Fresh or frozen berries. This cobbler recipe works great with both fresh raspberries and frozen raspberries. That means it can be enjoyed year-round, not just when raspberries are in season.
Quick & easy. One of my favorite things about raspberry cobbler is how easy it is to make. Combine the filling ingredients in one bowl, combine the topping ingredients in another, and layer them in the pan. So easy!
Biscuit-style topping. There are a few ways to do cobbler topping, and the biscuit-style topping in this recipe is one of my favorites. Spoonfuls of buttery dough are dropped on top of the filling, baking into biscuits that add just enough savory flavor to balance the sweet filling.

Overhead view of ingredients needed to make raspberry cobbler

Key Ingredients

Both the filling and the topping are made with a handful of simple ingredients. Scroll down to the recipe card at the end of the post for the exact measurements.

Cobbler Filling

Raspberries – Fresh or frozen raspberries both work here. If you’re using frozen, don’t thaw them first; just toss them straight from the freezer and add an extra few minutes to the bake time.
Sugar – Sweetens the raspberry filling.
Cornstarch – The cornstarch is what thickens the filling as it bakes. Don’t skip it or you’ll end up with a watery bottom.
Lemon juice – A bit of lemon juice helps brighten the filling.
Salt – Balances the flavors of the filling.
Butter – Sprinkled on top of the filling to add some richness as it bakes.

Cobbler Topping

All-purpose flour – Spoon the flour into the measuring cup and level it with a knife to ensure accurate measuring.
Granulated sugar – Sweetens the topping. I also use a bit extra to sprinkle on top.
Baking powder – Ensures the cobbler rises in the oven.
Butter – For a flaky, buttery topping, keep the butter refrigerated until it’s needed in the recipe. I use unsalted butter for ease. If you use salted butter, reduce the added salt.
Milk – Adds moisture to the topping to make it scoopable.
Vanilla extract – Adds flavor to the topping.

How To Make Raspberry Cobbler

This cobbler recipe takes just a few minutes of prep before it’s ready to go in the oven. The printable instructions can be found in the recipe card below.

Raspberries, sugar, and other filling ingredients in a bowl

Raspberry filling in a baking dish topped with butter

Prep. Preheat the oven to 375F. Lightly butter the baking dish.
Make the raspberry filling. Toss the raspberries with the other filling ingredients until the berries are evenly coated. Transfer the mixture to the baking dish. Dot the surface with pieces of butter.

Make the topping. Whisk together the dry topping ingredients. Cut in the cold butter until the mixture forms coarse crumbs. Stir in the milk and vanilla until it becomes a thick batter.

Spoonfuls of cobbler topping on top of raspberry filling

Overhead view of freshly baked raspberry cobbler

Spoon over the filling. Drop spoonfuls of the batter on top of the raspberry filling. It does not need to cover everything completely. Sprinkle with sugar.
Bake. Bake for 40-45 minutes, until the topping is golden and the fruit is bubbling with a thick, jammy consistency.
Enjoy. Let the raspberry cobbler rest for 15 minutes, then serve and enjoy.

A spoonful of raspberry cobbler with vanilla ice cream over a bowl

Tips & Tricks

Here are a few things to keep in mind when making this raspberry cobbler recipe for the first time.

Do not thaw frozen raspberries. If using frozen raspberries to make this cobbler, there’s no need to thaw them first. Just toss them into the mixture from the freezer.
Use cold butter. Keep the butter as cold as possible before adding it to the cobbler topping mixture. The goal is to keep little pockets of butter, plus melted butter will make the texture too thin.
Top with sugar. The final sprinkle of sugar on top before baking adds some texture and sweetness to the topping.
Rest before serving. The 15-minute rest after baking is important. The filling is still bubbling when it comes out of the oven and needs time to set. Dig in too early, and it’ll be runny.

Serving Suggestions

Raspberry cobbler can be enjoyed on its own, but I love it with a scoop of vanilla ice cream (or homemade whipped cream). It’s extra yummy when it’s warm. If you can’t enjoy it straight from the oven, try popping an individual serving in the microwave for a couple of seconds.

Overhead view of a baking dish of raspberry cobbler with scoops of vanilla ice cream

Storing & Reheating

Fridge: Store leftover raspberry cobbler in the fridge for 3-4 days. Transfer to an airtight container or cover with plastic wrap.
Reheat: Leftovers stored in the original baking pan reheat well in the oven at 350°F for about 10 minutes. The microwave works in a pinch, but the topping loses its crunch, so I typically only use it for single servings.

Raspberry Cobbler