Raspberry Cobbler

Ingredients

• Lemon juice - 1 tablespoon
• Lemon zest - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Milk - 1/2 cup
• Unsalted butter - 1/2 cup, cold and cubed
• Salt - 1/4 teaspoon
• Baking powder - 1 teaspoon
• All - purpose flour - 1 cup
• Granulated sugar - 1 cup
• Fresh raspberries - 4 cups

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the raspberries and 1/2 cup of sugar. Toss gently to coat the raspberries and let them macerate for 10 minutes.
3. In a separate bowl, whisk together the flour, remaining 1/2 cup of sugar, baking powder, and salt.
4. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
5. Stir in the milk, vanilla extract, lemon zest, and lemon juice until just combined. Do not overmix.
6. Transfer the macerated raspberries to a 9-inch baking dish. Spoon the biscuit dough evenly over the raspberries.
7. Bake for 35-40 minutes, or until the topping is golden brown and the raspberries are bubbling.
8. Remove from the oven and let cool for a few minutes before serving.
9. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.