Description
This classic raspberry cobbler recipe is a delightful dessert that’s perfect for any occasion. The combination of sweet, juicy raspberries and a buttery, biscuit-like topping creates a truly irresistible treat. It’s easy to make and always a crowd-pleaser!
Ingredients
Scale
- 4 cups fresh raspberries
- 1 cup all-purpose flour
- 1 cup granulated sugar, plus extra for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch square baking dish.
- In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk and vanilla extract.
- Pour the milk mixture into the flour mixture and stir until just combined. Do not overmix.
- Gently fold in the raspberries.
- Pour the batter into the prepared baking dish.
- Sprinkle the top with a little extra sugar.
- Bake for 40-50 minutes, or until the topping is golden brown and the raspberries are bubbling.
- Let cool slightly before serving.
Notes
- For a crispier topping, you can use a combination of butter and shortening.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can substitute frozen raspberries; no need to thaw them first.
- Feel free to add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g