Raspberry Cobbler

Grab your baking dish and dive into the delightful world of our raspberry cobbler. This treat marries the tartness of raspberries with a buttery, cinnamon-infused topping. It’s quickly becoming one of our all-time favorite cobbler recipes.

The charm of this summer dessert lies in its simplicity and the ease with which it comes together—using ingredients that are likely already in your pantry. Whether you choose the brightest fresh raspberries or opt for frozen, this cobbler is a brilliant way to savor the flavors, no matter the season. 

Ingredients for Raspberry Cobbler

• Sugar: The sugar sweetens the raspberry mixture and the batter, balancing the tartness of the berries. For a lower glycemic index, coconut sugar or Stevia could be used, with quantities adjusted to taste.
• Raspberries: Fresh or frozen raspberries provide the primary flavor and slight acidity to the cobbler, contributing to the dish’s texture and color. While red raspberries are a classic choice for raspberry cobbler recipes, don’t hesitate to mix things up with black or golden raspberries. These varieties not only add a unique twist but also create a beautiful presentation.
  
• Butter: Adding richness to the batter, butter contributes to its golden color and flaky texture. For a dairy-free version, a plant-based butter or coconut oil could be used.
• All-purpose flour: The flour gives structure to the cobbler topping, creating a tender crumb. A gluten-free all-purpose flour blend can be used for a gluten-free version, maintaining the texture of the cobbler.
• Baking powder: The baking powder leavens the batter, making it rise and become fluffy during baking. A homemade mix of cream of tartar and baking soda can replace commercial baking powder.
• Ground cinnamon: Adding warmth and depth, cinnamon enhances the sweetness of the raspberries. Nutmeg or cardamom can be used for a different but equally aromatic flavor profile.
• Milk: The 2% milk in this recipe moistens the flour and activates the gluten, helping the batter to develop the right consistency. Plant-based milk, like soy, almond or oat milk, can be used for those who prefer a dairy-free option. 
• Vanilla ice cream (optional): It’s well known that ice cream provides a creamy contrast to a warm and fruity cobbler, enhancing the dessert experience. A dairy-free ice cream or whipped coconut cream can offer a similar creamy contrast for those avoiding dairy.

Directions

Step 1: Prepare the raspberries

Christine Ma for Taste of Home

Preheat your oven to 350°F. In a large bowl, mix the raspberries with 3/4 cup of the sugar, then set aside. This prep sets the stage for a well-blended filling, giving the sugar time to dissolve slightly and meld with the fruit juices.

Step 2: Prep the baking dish

Christine Ma for Taste of Home

Pour the melted butter directly into an ungreased 11×7-inch baking dish.

Step 3: Combine the dry ingredients and milk

Christine Ma for Taste of Home

In a small bowl, mix together the flour, the remaining 1/2 cup sugar, baking powder, cinnamon and salt. Gradually stir in the milk until smooth.

Step 4: Assemble the cobbler

Christine Ma for Taste of Home

Gently pour the batter over the butter in your baking dish, without stirring them together. Evenly spoon the raspberry mixture over the batter, maintaining the layers. This assembly is key to achieving the distinct layers of crust and fruit in the cobbler.

Step 5: Bake the cobbler

Christine Ma for Taste of Home

Bake until bubbly and golden brown, 50 to 55 minutes. Let the cobbler cool for 10 minutes before serving. Serve warm, with vanilla ice cream or whipped cream, if desired. 

Christine Ma for Taste of Home

Raspberry Cobbler Variations

• Make it mixed berry: Try a combination of summer berries—blueberries, raspberries, blackberries and strawberries—to make up the total amount of fruit required in the recipe.
• Add biscuits: A biscuit-style topping can give the cobbler a somewhat cakey crust, offering a nice contrast to the juicy berry filling.
• Start with a skillet: For another baking method for this raspberry cobbler recipe, when you don’t want to turn on the stove, try making the cobbler in a cast-iron skillet to create a rustic and homey presentation.

How to Store Raspberry Cobbler

Once your cobbler has cooled down to room temperature, the best approach to store it is by placing it in the refrigerator. Use a tight-sealing cover of plastic wrap or aluminum foil to wrap the dish, or transfer the cobbler into an airtight container. 

How long does raspberry cobbler last?

When stored in the refrigerator, your leftovers can be enjoyed for up to a week. Before serving, especially if it’s been stored for a few days, it’s a good idea to take a look at it to ensure its quality and flavor are up to par.

Raspberry Cobbler Tips

Christine ma for Taste of Home

Will cobbler thicken as it cools?

Yes, your raspberry cobbler will thicken as it cools down. The heat helps the starch in the cobbler mix to absorb liquid, and as it cools, it sets and becomes thicker.

How do you keep fruit crisp from getting soggy?

To keep the topping of your fruit crisp from getting soggy, make sure to bake it until the top is golden and crisp. After baking, let it cool slightly to allow the topping to set properly. Store any leftovers properly, uncovered if it’s still warm, in a cool place to prevent steam from softening the topping.

How do you tell if a cobbler is done?

To tell if your cobbler is done baking, look for the edges to be bubbling and the topping to be a golden-brown color. You can also insert a wooden skewer toothpick or a knife into the topping; it should come out clean, indicating that the dough or batter is fully baked.

How do you thicken a cobbler?

To thicken a cobbler, mix a thickener like cornstarch or tapioca starch with the fruit before putting the cobbler together.