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Raspberry Cobbler Recipe

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4.4 from 26 reviews

A delightful Raspberry Cobbler featuring a luscious, jammy raspberry filling topped with a tender, golden biscuit-like crust. This comforting dessert balances tart and sweet flavors, perfect for any occasion.

Ingredients

Fruit 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

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish to prevent sticking.
  2. Prepare Fruit Filling: In a large bowl, toss the frozen raspberries with ¾ cup granulated sugar, cornstarch, lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon salt until all the fruit is evenly coated, ensuring a thickened, flavorful filling.
  3. Transfer Fruit: Spread the raspberry mixture evenly into the prepared baking dish and dot the surface with the 2 tablespoons of small butter pieces for richness.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ½ cup sugar, baking powder, and ½ teaspoon salt to combine the dry topping components.
  5. Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs, creating a crumbly texture necessary for the cobbler topping.
  6. Add Wet Ingredients & Combine: Pour in the milk and 2 teaspoons vanilla extract into the flour and butter mixture, stirring until a thick batter forms that will be dropped over the fruit filling.
  7. Assemble Cobbler: Drop spoonfuls of the prepared batter evenly over the raspberry filling; it’s okay if some fruit is visible. Finally, sprinkle the 2 tablespoons of granulated sugar over the batter for a sweet, crunchy crust.
  8. Bake: Place the cobbler in the preheated oven and bake for 40 to 45 minutes, or until the topping turns golden brown and the filling bubbles at the edges, indicating it’s cooked through and jammy.
  9. Cool Before Serving: Allow the cobbler to rest for at least 15 minutes after baking. This rest time gives the fruit filling a chance to thicken for easy serving and better texture.

Notes

  • Using frozen raspberries provides a thick, juicy filling; no need to thaw before mixing.
  • Ensure the butter is cold when cutting into the flour mixture to achieve a flaky, crumbly topping.
  • Resting the cobbler after baking is crucial for the filling to set properly.
  • Serve warm with vanilla ice cream or whipped cream for an extra special treat.
  • If you prefer a less sweet cobbler, you can reduce the sugar in the fruit filling slightly.

Find it online: https://justsosavory.com/raspberry-cobbler-recipe/