This homemade Raspberry Cobbler has a sweet and fresh raspberry filling topped with a sweet, cake-like topping baked to a lovely golden brown.
Serve with a scoop of creamy vanilla ice cream for a scrumptious summer dessert!
Fresh summer raspberries are bursting with flavor in this delicious dessert.
There’s nothing like a fresh fruit cobbler made from scratch at a summer picnic or barbecue. These are some of my favorite Dessert Recipes.
Jump to:
What You’ll Love About Raspberry Cobbler
- This is a made-from-scratch, homemade raspberry cobbler that your family and friends will love.
- The flavor is sweet yet slightly tart, with the raspberry filling with a biscuit-like crust.
- It’s easier to make than you think and tastes delicious. You’ll love this easy cobbler recipe.
What You’ll Need
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
- Medium Bowl
- Small Saucepan
- Stand Mixer or Electric Hand Mixer with Mixing Bowl
- Spoon
- 9×13 Baking Dish
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Sugar
- Water
- Raspberries
- Butter – at room temperature
- Eggs
- Milk
- Lemon juice
- All-Purpose Flour
- Cornstarch
- Baking Powder
- Salt
- Baking Soda
How To Make Raspberry Cobbler
- In a small saucepan, combine sugar and water. Place over medium heat and bring to a simmer. Let simmer for 5 minutes.
- Add in the raspberries.
- Let the mixture boil for 2 minutes. Remove from the heat and let cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and butter. Beat together for 2 minutes until well combined.
- Add in the eggs and mix for 30 seconds.
- Add in the milk and lemon juice and mix to incorporate.
- Next, add the flour and cornstarch.
- Add baking powder, salt, and baking soda.
- Mix until just combined.
- Gather the bowl of the raspberry filling and the separate bowl for the cake batter.
- Transfer the raspberry mixture to the prepared baking dish and spread out evenly.
- Pour the batter over top of the raspberries and spread out evenly without disturbing the raspberry layer underneath. Place into the preheated oven on the center rack and bake for 45 minutes, until golden and cooked through. Once baked, remove from the oven and allow the cobbler to cool down slightly before serving. Serve while warm with ice cream if desired.
Recipe Tips
- Butter – Unsalted butter may be used instead of salted butter. However, add ⅛ tsp of salt to the recipe.
- Lemon juice – Instead of lemon juice, lime juice may be used instead.
- Sugar Water – The sugar water should get thicker in consistency as it simmers. If it doesn’t thicken to a syrup-like consistency, let it simmer a few more minutes until it does before adding in the raspberries.
Variations
You can personalize this raspberry cobbler by adding other summer berries or fresh fruit to create a lovely variation, or you can make a raspberry cobbler using Bisquick as a shortcut. Below are some ideas for variations of raspberry cobbler.
- Black Raspberry Cobbler – made with black raspberries instead of red raspberries.
- Mixed Berry Cobbler – Use several types of berries, such as blackberries, strawberries, or blueberries.
- Peach Raspberry Cobbler – (or Raspberry Peach Cobbler) – Add fresh peaches to the raspberries in the recipe.
- Blueberry Raspberry Cobbler
- Blackberry Raspberry Cobbler
- Bisquick Raspberry Cobbler
- Strawberry Raspberry Cobbler
- Apple Raspberry Cobbler
What To Serve With Raspberry Cobbler
- Vanilla Ice Cream
- Whipped Cream
FAQs
Yes, you can use either fresh or frozen raspberries. Use whichever you have.
It has a crisp, cake-like crust on top, with a raspberry filling that has a syrup-like consistency. It’s not as thick as raspberry preserves. Instead, it has a little more liquid.
A crumble has more of a biscuit-like topping, whereas a crisp is more like a streusel, sometimes with oats that have to crisp up. However, today often, there is no difference, and the names are used interchangeably.
Yes, Instead of using fresh raspberries, you can use canned raspberry pie filling, cake mix, and sliced cold butter for the topping. This is sometimes called Raspberry Dump Cake, but the result is an easy raspberry cobbler.
Cobbler may be stored in an airtight container in the fridge for up to 3 days.
More Raspberry Recipes
- Raspberry Sauce
- Lemon Raspberry Trifles
- Raspberry Cheesecake
- Raspberry Truffles
- Raspberry Thumbprint Cookies
If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:
Facebook | Twitter | Pinterest | Instagram
Recipe
Raspberry Cobbler Recipe
Ingredients
- 1 ½ cups sugar
- ⅔ cup water
- 24 oz fresh raspberries washed
- 1 cup sugar
- 3 tablespoons salted butter room temp
- 1 egg + 1 yolk
- 1 cup milk
- 1 tablespoon lemon juice
- 1 ¾ cup all purpose flour
- 2 tablespoons cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 375°. Spray a 9×13” baking dish with baking spray, then set aside.
- In a small saucepan, combine sugar and water. Place over medium heat and bring to a simmer.
- Let simmer for 5 minutes, then add in the raspberries and let the mixture boil for 2 minutes.
- Remove from the heat and let cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and butter.
- Beat together for 2 minutes until well combined. Add in the eggs and mix for 30 seconds.
- Add in the milk and lemon juice and mix to incorporate. Next, add in the flour, cornstarch, baking powder, salt, and baking soda and mix until just combined.
- Transfer the raspberry mixture to the prepared baking dish and spread out evenly.
- Pour the cake batter over top of the raspberries and spread out evenly without disturbing the raspberry layer underneath.
- Place into the preheated oven on the center rack and bake for 45 minutes until golden and cooked through.
- Once baked, remove from the oven and allow the cobbler to cool down slightly before serving.
- Serve while warm with ice cream if desired.
Notes
● Substitutions:
○ Salted butter – Unsalted butter may be used instead. If used, add slightly less
than an ⅛ tsp of salt to the recipe.
○ Lemon juice – Lime juice may be used instead.
● Tips:
○ You may swap out the raspberries for blueberries or blackberries if desired. You
could even turn this into a mixed berry cobbler!
○ The sugar water should get thicker in consistency as it simmers. If it doesn’t
thicken to a syrup-like consistency, and give it a few more minutes until it does before
adding in the raspberries.
