Raspberry Cobbler
This Raspberry Cobbler has a layer of juicy, vibrant raspberries bubbling under a tender, buttery topping. It's simple to make and always a crowd-pleaser - best served warm with a scoop of ice cream!
Ingredients
- 16 ounces raspberries fresh or frozen
- 0.5 cup sugar
- 1 tablespoon cornstarch
- 1 cup flour
- 0.5 cup sugar
- 1 teaspoon baking powder
- 0.25 cup salted butter slightly softened
- 0.25 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350.
- Place the raspberries in a large bowl.
- Add the sugar and cornstarch and stir to combine.
- Dump the berries into the bottom of a baking dish (an 8x8-inch pan or deep pie plate) and spread to an even layer.
- Combine the flour, sugar, and baking powder for the topping.
- Add the butter and use a fork or pastry cutter to cut the butter into small pieces.
- Drizzle the milk and vanilla on top, then stir to combine.
- Break the topping apart to sprinkle evenly on top of the berry mixture.
- Bake for 35-40 minutes or until golden brown on top and bubbly around the edges.
- Serve warm with whipped topping or ice cream, if desired.
Notes
Best served warm with a scoop of ice cream.