This summer seems like it has just flown by, doesn't it? Pretty soon school will start, and two of my grandsons will be starting kindergarten this year. I can't believe these little guys are each five years old, they still seem like babies to me in so many ways.
But I'm still hanging onto summer as long as I can, and making fruit desserts with all that summer fruit still in the markets. Raspberries are a favorite with my family, so I decided to make this delicious Raspberry Cobbler for us all.
This is a super easy recipe, and you can substitute other berries if you don't have raspberries, or do a combination of different kinds. I love making this as a dessert, and then having any leftovers for breakfast the next morning.
When I was a kid, my parents always topped fruit desserts with a big scoop of vanilla ice cream, and it's a tradition that I'm more than happy to carry on.
Recipe for Raspberry Cobbler
Preheat oven to 375°. Grease 8” square ceramic baking dish.
Place berries in prepared pan. Drizzle with lemon juice.
Whisk together flour, baking powder, and salt. Set aside.
In a medium bowl, beat butter, brown sugar, and vanilla until well-blended. Mix in dry ingredients until mixture resembles crumbs. Drop dough evenly on top of berries.
Bake for 30 minutes, or until top is lightly browned and fruit is bubbly.