Monday, August 17, 2015

Raspberry Cobbler Recipe

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


  • 3 cups fresh raspberries 
  • 1/2 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract

  • Directions:

    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.
    Serves 6.


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