Raspberry Cobbler Recipe

A side view of a white dessert plate with a single serving of raspberry cobbler on it with vanilla ice cream on top that has had a bite taken out of it, and a spoon with a bite of the raspberry cobbler is held above the rest of the serving. In the background is the rest of the cobbler (blurred) in a glass baking dish with a red and white checkered napkin to the right of the dish.

Raspberry Cobbler Recipe

Sweet, juicy and fresh, with a slight tart flavor coming from the raspberries. With a crisp, cakey and sweet crust, baked to a lovely golden brown. This cobbler goes wonderfully with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Keyword Raspberry Cobbler

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 406kcal

Author Michele @ Flavor Mosaic

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 9x13” 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

FAQs:
● 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.

Nutrition