Raspberry Cobbler

Course: Dessert

Cuisine: North American, Soul Food, Southern

Keyword: cobbler, fruit, raspberry

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 478kcal

Author: Marta Rivera

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.

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Equipment

8 x 8 baking dish

Ingredients

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 teaspoons (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