Raspberry Cobbler

Raspberry cobbler is a dessert of fresh sweet raspberries baked in a sugar and spice mixture until bubbly, topped with an easy-to-make buttery, flaky drop biscuit cobbler topping. It’s a great recipe for all your favorite summer berries, and you don’t have to limit this dish to raspberries, either. Its versatility means you’ll never get bored of ways to enjoy cobbler.

What Is A Cobbler?

Cobbler desserts are a bone of contention here in the United States. Definitions of what a cobbler is vary by region. 

Fruit cobblers are desserts consisting of a sweetened fruit layer topped by a batter, biscuit dough, or thicker pie dough.  

What Makes This Raspberry Cobbler Different From A Pie?

Raspberry cobblers are different from pies because the former only has one layer of dough, which is on top. Pies usually have a bottom dough and sometimes a top dough. If your fruit dessert only has a top dough, it’s most likely a cobbler. 

The regional disagreement comes from which topping makes a cobbler. The name “cobbler” comes from the look of the finished, rustic dessert’s topping, which looks “cobbled” like an old street.

The cobbler topping can also be a dough laid over the fruit topping or a loose batter poured on top. Regardless of what cobbler you grew up with, this version may bring back fond memories or introduce you to a new, delicious version.  

What Do I Need To Make A Raspberry Cobbler?

The ingredients in a raspberry cobbler are fresh raspberries, granulated sugar, cornstarch, ground ginger, kosher salt, ground cinnamon, all-purpose flour, baking powder, unsalted butter, and heavy cream. 

The great thing about fruit cobblers is their easy and fast preparation. You’ll need a mixing bowl and an 8 x 8-inch baking dish.

First, take the stick of butter from the recipe and rub it inside the baking dish. This greases the baking dish to make cleaning up a bit easier. 

How Do I Make My Cobbler Filling Thick?

A thick fruit filling makes a cobbler taste and look great and holds up under the dough topping. To ensure your raspberry cobbler filling is properly thickened, use a rubber spatula to combine the sugar, cornstarch, ginger, kosher salt, and cinnamon in a small bowl. 

You can replace the cornstarch with arrowroot starch, flour, rice powder, tapioca starch, or as a last result, potato starch. These are all great substitutes for cornstarch when you need to thicken recipes.

Use the rubber spatula to toss the raspberries with the sugar-cornstarch mixture in a large bowl until they create a thick syrup at the bottom.  

Can I Swap The Raspberries For A Different Berry?

Scrape the berry mixture into the buttered baking dish and use your rubber spatula to smooth it into an even layer. Ensure you scrape out as much of the raspberry mixture from the bowl because you will make cobbler topping in this same mixing bowl. 

Set the baking dish aside while you prepare the cobbler topping.  

You can make a raspberry cobbler with any berry of similar size, such as blueberries, blackberries, or chopped strawberries. Use the same amount of berries when replacing the raspberries to ensure your topping bakes properly. 

How Do I Make The Topping For The Cobbler?

To make cobbler topping, sift the all-purpose flour, granulated sugar, baking powder, and kosher salt into the empty mixing bowl. 

Grate the cold butter into the dry mixture in the bowl and use the rubber spatula or your hands to toss the butter shreds into the flour mixture. 

Finally, add the heavy cream to the bowl and use the rubber spatula to combine the mixture until a loose, biscuit-like dough forms. The dough won’t be as stiff as regular biscuit dough but instead will be stickier. 

It’s important to make the cobbler topping just before baking because you’re using baking powder in this recipe. Double-acting baking powder is first activated by the liquid in the recipe. The second activation (the “double” in the title) occurs in the oven with heat. To get a fluffy cobbler topping, bake the assembled raspberry cobbler after mixing the dough.

How Do I Assemble This Recipe?

To assemble your raspberry cobbler, use a #30 portion scoop to scoop balls of the cobbler dough onto the surface of the raspberry layer. Separate the balls slightly to achieve that “cobbled” look in the dessert. 

Fruit cobblers are not pretty desserts. Correctly made cobblers look rustic and homey, so don’t fuss too much about uniformity and placement.

How Long Does Raspberry Cobbler Take To Bake?

Bake the raspberry cobbler for 45 minutes in an oven preheated to 375°F (190°C). 

The cobbler will bubble up like lava through the dough layer when it’s done baking. 

Why Isn’t My Cobbler Filling Thick?

A runny cobbler filling is a result of not using enough cornstarch or underbaking. If you find the reason is underbaking, continue to bake the cobbler for another 5 to 10 minutes. 

There’s no fixing a runny fruit layer after baking, but as long as the dough layer is fully baked, it’s still edible. It’ll just be a little juicier.

Remove the raspberry cobbler from the oven and allow it to cool for at least 15 minutes before serving. 

How Do I Serve Raspberry Cobbler?

After cooling the raspberry cobbler, you can serve it on its own, a la mode with Vanilla Frozen Custard, Ponche Frozen Custard, or Coquito Frozen Custard. You can also serve fruit cobbler topped with whipped cream. 

Enjoy your fruit cobbler while slightly warm for the best results. 

How Do I Store Leftovers?

Store leftover raspberry cobbler covered at room temperature for up to 24 hours. For better results, store leftover cobbler covered or in an airtight container in the refrigerator for up to 2 days. 

Reheat fruit cobblers in the microwave for 20 seconds on high to give them a freshly baked taste.

Can I Freeze It After Baking?

You can freeze raspberry cobbler after baking. Allow the cobbler to cool completely, and wrap the freezer-safe dish in two layers of plastic film or aluminum foil.

Freeze the raspberry cobbler for 2 months. You can thaw the cobbler in at room temperature before enjoying it.

Berry lovers will love how easy this delicious raspberry cobbler is to make. This is a fantastic recipe to whip up when unexpected guests drop by or if you’re hosting a party for friends and family. 

Save this recipe to your desserts board on Pinterest, and don’t forget to share it with your world.

Raspberry Cobbler

Marta Rivera at Sense & Edibility

5 from 19 votes

Raspberry cobbler is a dessert of fresh sweet raspberries baked in a sugar and spice mixture until bubbly, topped with an easy-to-make buttery, flaky drop biscuit cobbler topping.

Servings: 9 servings

Print Pin Recipe SaveSaved!

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Equipment

• 8 x 8 baking dish

Ingredients

  

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For the Raspberry Filling

• 4 pints (1 1/2 pounds or 680 grams) raspberries rinsed and dried
• 1 cup (200 grams) granulated sugar
• 3 tablespoons (30 grams) cornstarch
• 1/2 teaspoon (1 gram) ground ginger
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon optional

For the Cobbler Topping

• 1 1/2 cups (200 grams) all-purpose flour
• 2 tablespoons (30 grams) granulated sugar
• 1 3/4 teaspoons (7 grams) baking powder
• 1/2 teaspoon (3 grams) kosher salt
• 1/2 stick (4 tablespoons or 57 grams) unsalted butter cold
• 1 cup (250 milliliters) heavy cream

Optional Garnish

• frozen custard or ice cream
• whipped cream

Instructions 

Prepare the Raspberry Filling

• Preheat an oven to 375°F (190°C).

  Take the half-stick of butter from the recipe and use it to coat the sides and bottom of an 8 x 8 baking dish in a light layer of fat to make clean-up easier.
• Use a rubber spatula to combine the sugar, cornstarch, ginger, kosher salt, and cinnamon in a small bowl. 

  Sprinkle the sugar mixture over the raspberries in a large bowl and fold the ingredients together until a thick syrup develops at the bottom of the bowl.  
• Scrape the berry mixture into the buttered baking dish and use your rubber spatula to smooth it into an even layer.

  Ensure you scrape out as much of the raspberry mixture from the bowl because you will make cobbler topping in this same mixing bowl. 

  Set the baking dish aside while you prepare the cobbler topping.  

Mix the Cobbler Dough

• Sift the all-purpose flour, granulated sugar, baking powder, and kosher salt into the empty mixing bowl. 

  Grate the cold butter into the dry mixture in the bowl and use the rubber spatula or your hands to toss the butter shreds into the flour mixture. 
• Add the heavy cream to the bowl and use the rubber spatula to combine the mixture until a loose, biscuit-like dough forms. The dough won't be as stiff as regular biscuit dough but instead will be stickier. 

  If the dough is very thick, add an additional 1/4 cup of heavy cream to loosen it up.
• Use a #30 portion scoop or a tablespoon to scoop balls of the cobbler dough onto the surface of the raspberry layer.

  Separate the balls slightly to achieve that "cobbled" look in the dessert. 

Bake, Then Enjoy the Raspberry Cobbler

• Bake the raspberry cobbler for 45 minutes in the preheated oven until the topping is golden brown and the raspberry layer bubbles up like lava through the dough layer.

  Remove the raspberry cobbler from the oven and allow it to cool for at least 15 minutes before serving. 
• After cooling the raspberry cobbler, you can serve it on its own, a la mode with your favorite frozen custard, ice cream, or whipped cream.

  Enjoy your fruit cobbler while slightly warm for the best results. 

Notes

Swap and Substitutions:

• Replace the cornstarch with arrowroot starch, flour, rice powder, tapioca starch, or as a last result, potato starch. 
• Swap the fresh raspberries with frozen (unthawed) raspberries. 
• Replace the raspberries with equal measurements of blueberries, blackberries, or chopped strawberries. 
• Swap out the heavy cream for 3/4- 1 cup (180-240 milliliters) of whole milk. 

Tips and Techniques:

• To get a fluffy cobbler topping, bake the assembled raspberry cobbler after mixing the dough.
• Fruit cobblers are not pretty desserts and instead look rustic and homey. Don't fuss too much about uniformity and placement.
• If your cobbler filling is runny due to underbaking, continue to bake the cobbler for another 5 to 10 minutes. 
• There's no fixing a runny fruit layer after baking, but as long as the dough layer is fully baked, it's still edible. It'll just be a little juicier.

Storage Instructions:

• Store leftover raspberry cobbler covered at room temperature for up to 24 hours. For better results, store leftover cobbler covered or in an airtight container in the refrigerator for up to 2 days. 
• Reheat fruit cobblers in the microwave for 20 seconds on high to give them a freshly baked taste.

Freezing Instructions:

• To freeze raspberry cobbler after baking:
  1. Allow the cobbler to cool completely, and wrap the freezer-safe dish in two layers of plastic film or aluminum foil.
  2. Freeze the raspberry cobbler for 2 months.
  3. Thaw the cobbler in at room temperature before enjoying it.

Nutrition

Calories: 478kcalCarbohydrates: 91gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 30mgSodium: 283mgPotassium: 393mgFiber: 15gSugar: 40gVitamin A: 458IUVitamin C: 55mgCalcium: 134mgIron: 4mg

Course Dessert

Cuisine North American, Soul Food, Southern

Keyword cobbler, fruit, raspberry

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