Raspberry Cobbler

I’ve never made raspberry cobbler before! Yesterday, I picked up some fresh raspberries at the farmer’s market, and I just had to turn them into something delicious. So, I decided to give raspberry cobbler a try!

Raspberry Cobbler

My cobbler has a buttery biscuit topping, a sweet and tangy flavor, and a vibrant red filling! It's AMAZING!

I love how simple it is to prepare this delicious dessert. I especially love watching the raspberries bubble up through the biscuit topping as it bakes.

I like to use fresh, ripe fruits whenever I make cobbler. I find that using fresh fruit gives this dessert the best flavor.

I also like to taste the raspberries before adding the sugar and adjust the sugar according to the raspberry's sweetness.

Here’s a secret I follow when making cobbler: if my fruit are very ripe and sweet, I reduce the sugar slightly so the dessert doesn’t turn out overly sweet.

You'll Need

• Raspberries: I used fresh, ripe raspberries in this recipe. While I highly recommend them for the best flavor and texture, frozen raspberries are a great alternative.
• Lemon: I like to add a touch of lemon juice to the filling; it brightens the flavor of the raspberries.
• Granulated sugar
• Butter: I use cold unsalted butter, cubed
• All purpose flour
• Baking powder
• Brown sugar
• Milk: I use  full-fat milk.

All the quantities of the ingredients are on the recipe card.

How To Make This Recipe

One: Preheat the oven to 180C / 350F.

Two: In a 20x30 baking dish, mix the granulated sugar and raspberry. Pour the lemon juice on top and mix. Set aside.

Three: To make the biscuit topping, put flour, brown sugar, baking powder, salt and cold butter in the food processor and blitz until fine breadcrumbs form.

Tip: Cold butter is key to making a fluffy and light biscuit topping.

Four: Mix in the milk until a soft dough forms (DON’T OVERMIX).

Five: Spoon dollops of the dough over the raspberries. Bake for 35-40 minutes or until the top is golden and the filling is bubbling (DON’T OVERBAKE).

Six: Remove from the oven and allow to cool, then serve.

My Tips For Success

• Using a deep baking dish helps prevent the cobbler from bubbling over, keeping my oven clean.
• I've learned not to rush, I let the cobbler rest for 15 minutes after baking, which helps the flavors settle and the juices thicken a bite.

Storage

Storing: I let leftovers cool completely before covering them and putting them in the fridge for up to 3 days.

Reheat: I prefer using the oven at 350°F (180°C) for 10–12 minutes instead of the microwave; it keeps the texture much nicer.

FAQs

More raspberry recipes, Raspberry Sponge Cake and Raspberry Flapjacks.

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