Easy Raspberry Cobbler
I consider myself lucky: I have wild raspberry bushes growing all over the mountainside where I live. Last summer, I picked pound after pound of raspberries. I had to eat most of them because I couldn't resist fresh, organic (because they're growing wild everywhere without my help) raspberries. I did save enough to make a few batches of raspberry cobbler.
The berries I used in the video are actually last year's berries (from 2011). I thawed them and they were so tasty!
I also love picking the leaves from raspberry bushes to make tea. Last year, I dried lots of leaves so I could enjoy raspberry leaf tea all winter. Now that it's summer, a new batch of raspberries and leaves are almost ready.
I wanted to share one of my favorite raspberry recipes: raspberry cobbler. There's nothing sweeter than warm raspberry cobbler on an overcast day, whether in summer or winter. It pairs up so well some creamy vanilla ice cream.
© C. Calhoun 2012. All rights reserved.
- 4 cups raspberries, fresh or thawed
- 1 cup organic sugar
- 1/2 cup milk, whole
- 1 cup flour
- 1/2 cup water
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 tsp. vanilla
- 1/8 cup flour
- 1/8 cup organic sugar
- 1/4 cup butter, softened
- Pre-heat oven to 350 degrees.
- Spray an 8x8 pan (or baking dish) with non-stick spray.
- Line pan (dish) with fresh or thawed raspberries.
- Make batter: mix softened butter, 1 cup sugar, milk, 1 cup flour, baking powder, salt and vanilla in large bowl until smooth. (Don't worry if the butter is a little lumpy.)
- Pour batter evenly over berries.
- Mix the 1/8 cup flour and 1/8 cup sugar together and spread over the top of the mixture to help it form a crust.
- Bake in oven for 1 hour. Serve warm with ice cream or whipped cream.
What Is Your Favorite Fruit To Use In Cobbler?
- If you don't have raspberries, you can try using strawberries, blackberries, blueberries or even cherries. I have not tried this recipe with peaches, or apples, but I'm sure those would be good, too!
- I have found that cobbler makes a really yummy breakfast treat. I admit I have a sweet tooth, but paired up with a fried egg and a little sausage, this is an irresistible treat.
- I love to serve this with French vanilla ice cream. A little bit of mint on the side is a nice touch. Mint helps with digestion, which is why you often see it on dessert plates at restaurants.
- No time to make cobbler? No problem! Enjoy fresh raspberries with heavy whipping cream and a little bit of sugar. You can also use them mixed-in with plain yogurt (I like to add granola, too) or as an ice cream topping.
Facts About Raspberries
- Raspberries come in a variety of colors: red, black, purple and yellow.
- Many varieties exist and can grow in Zones 3-9. It's always best to choose the variety appropriate for where you live. If you're lucky like me, they just grow wild all over the place in the mountains of western North Carolina.
- They need full sun to grow and they like acidic soil.
- They generally ripen from mid-June to fall, depending on the variety. If you plant varieties that ripen at different times, you can enjoy a long, constant harvest.
- When you pick and/or buy raspberries, look for healthy, firm berries with vibrant color. When you get home, rinse them off and place in a bowl in a cooler part of the refrigerator. They will stay good for a few days. Otherwise, you'll need to freeze them.