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A dessert plate with a slice of berry crumble, a scoop of vanilla ice cream, three raspberries, and a spoon on a white and blue patterned table.

Raspberry Cobbler With Fresh, Juicy Berries and Buttery Biscuit Topping

Chef Jenn
Raspberry Cobbler is a warm, comforting dessert made with juicy berries and a tender biscuit topping. It’s easy to make, full of bright flavor, and perfect with ice cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 287 kcal

Ingredients
  

Raspberry Filling

  • 16 ounces raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • Pinch salt
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Topping

  • 1 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup cold butter
  • 1/2 cup heavy cream
  • sparkling sugar optional

Instructions
 

  • Preheat the oven to 375°F and grease an 8x8-inch baking dish with butter or spray it with nonstick cooking spray.
  • Cook the raspberries, sugar, lemon juice, and salt in a large nonstick saucepan over medium heat until the berries begin to break down, about 8 minutes.
  • Whisk the cornstarch and water in a small bowl, and stir into the raspberries and simmer until thickened, about 3 minutes. Set aside.
  • Whisk the flour, sugar, baking powder, and salt in a large bowl.
  • Mix the butter into dry ingredients with your very clean hands, flattening the pieces until the butter remains in large, quarter-sized chunks.
  • Stir in the cream over the mixture, then fold the dough over itself a few times until a sticky dough forms. Spread the raspberry filling into the baking dish.
  • Drop spoonfuls of the topping over the filling, leaving small gaps. Bake for 30 to 40 minutes, until the topping is golden and the filling is bubbling. Let it cool slightly before serving. You can serve it with vanilla ice cream or whipped cream, adding fresh raspberries or mint if you like.

Video

Notes

Chef Jenn’s Recipe Notes

  • I’ve tested this recipe with both fresh and frozen raspberries. Frozen raspberries work in a pinch, but I often need a touch more sugar as they tend to be more tart. Just taste the filling before adding it to the baking dish, and adjust as needed. There’s nothing quite like the fresh flavor of summer-ripe raspberries, so use fresh if you can get them.
  • The cobbler topping is so good, but don’t overmix it. You want it in nice, big chunks about the size of pebbles.
  • The filling is molten hot when it comes out of the oven. I always let it sit on the counter for 10-15 minutes to let it cool and thicken. Then, top it with ice cream and you’re good to go!

Nutrition

Serving: 1cupCalories: 287kcalCarbohydrates: 35gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 43mgSodium: 306mgPotassium: 159mgFiber: 5gSugar: 12gVitamin A: 553IUVitamin C: 20mgCalcium: 116mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword easy fruit cobbler, Raspberry Cobbler, summer fruit cobbler
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