Raspberry Cobbler

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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.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: raspberry cobbler

Servings: to 8 people

Calories: 497kcal

Author: Jill

Ingredients

Cobbler Filling

6 cups frozen raspberries
¾ cup granulated sugar
3 Tablespoons cornstarch
1 Tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
2 Tablespoons butter cut into small pieces

Cobbler Topping

2 ⅓ cups all-purpose flour spoon and level
½ cup granulated sugar
2 Tablespoons granulated sugar for sprinkling on top
1 Tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter cold, cubed
1 cup milk
2 teaspoons vanilla extract

Instructions

Preheat the oven to 375°F and lightly butter a 9×13-inch baking dish.
In a large bowl, toss the raspberries with the sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt until the fruit is evenly coated.
Transfer the fruit mixture to the baking dish and dot the surface with the small butter pieces.
In a separate bowl, whisk together the flour, sugar, baking powder and salt,
Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
Pour in the milk and vanilla and stir until a thick batter comes together.
Drop spoonfuls of the batter over the fruit — it doesn't need to cover everything completely. Finish with a sprinkle of 2 tbsp of sugar.
Bake for 40 to 45 minutes, until the topping is golden and the fruit is bubbling at the edges with a thick, jammy consistency.
Let the cobbler rest for 15 minutes before serving to allow the filling to thicken.

Notes

Store leftover raspberry cobbler in the fridge for 3-4 days. Reheat in the oven to maintain the crisp topping.

Nutrition