Description
This classic Raspberry Cobbler recipe features a luscious layer of fresh or frozen raspberries sweetened and thickened with cornstarch, topped with a tender, buttery biscuit-like crust. Baked until golden and bubbling, it makes a comforting dessert perfect for any occasion, especially when served warm with ice cream or whipped topping.
Ingredients
Berry Filling
- 16 ounces raspberries (fresh or frozen)
- 1/2 cup sugar
- 1 tablespoon cornstarch
Topping
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 cup salted butter (slightly softened)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cobbler.
- Prepare Berries: Place the raspberries in a large bowl and add the sugar and cornstarch. Stir gently but thoroughly to combine, ensuring the berries are coated and the cornstarch begins thickening the mixture.
- Arrange in Baking Dish: Pour the berry mixture into an 8×8-inch baking dish or a deep pie plate, spreading it into an even layer across the bottom.
- Make Topping Dry Mix: In another bowl, combine the flour, sugar, and baking powder for the cobbler topping.
- Cut in Butter: Add the softened butter to the dry ingredients and use a fork or pastry cutter to cut it in until the mixture resembles small pea-sized crumbs.
- Add Wet Ingredients: Drizzle the milk and vanilla extract over the mixture. Stir gently and just until blended; be careful not to overmix. The dough should have a hybrid texture between sugar cookie dough and biscuit dough.
- Top the Berries: Break the topping into smaller pieces and sprinkle or drop it evenly over the berry layer in the baking dish.
- Bake the Cobbler: Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Serve: Let the cobbler cool slightly, then serve warm. It pairs wonderfully with whipped topping or vanilla ice cream for an extra indulgent treat.
Notes
- Use fresh or frozen raspberries as available; if using frozen, no need to thaw before mixing.
- Ensure the butter is slightly softened for easier incorporation into the topping.
- Do not overmix the topping batter to keep it light and tender.
- You can substitute milk with a non-dairy alternative if desired.
- For a crunchier topping, sprinkle a little turbinado sugar on top before baking.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
