Raspberry Cobbler
This delicious raspberry cobbler is made with fresh raspberries and a buttery biscuit topping.
Ingredients - Serves 6
- 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
Let's Get Started
- Preheat the oven to 375°F (190°C).
- 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.
- In a separate bowl, whisk together the flour, remaining 1/2 cup of sugar, baking powder, and salt.
- 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.
- Stir in the milk, vanilla extract, lemon zest, and lemon juice until just combined. Do not overmix.
- Transfer the macerated raspberries to a 9-inch baking dish. Spoon the biscuit dough evenly over the raspberries.
- Bake for 35-40 minutes, or until the topping is golden brown and the raspberries are bubbling.
- Remove from the oven and let cool for a few minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Dietary Info
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 12g
- Carbs: 55g
- Protein: 4g
- Sodium: 200mg
- Sugar: 30g