Raspberry Cobbler
Homemade Raspberry Cobbler is sweet, tangy, buttery, fresh, and so easy to make! With a lemon-essenced raspberry base, tender and buttery sweet biscuits, and just a few simple steps, it's our favorite way to enjoy fresh raspberries. Serve warm with vanilla ice cream or whipped cream.
Ingredients
Raspberry Filling
- 1 ½ tablespoons unsalted butter
- 1 lb raspberries or 3 ¾-4 cups
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour or 1-to-1 gluten-free flour
- ½ teaspoon vanilla extract
- 1 teaspoon fresh lemon zest
Cobbler Topping
- ¾ cup + 2 tablespoons all-purpose flour or 1-to-1 gluten-free flour
- ¼ cup white sugar
- 1 large pinch salt
- ¾ teaspoon baking powder
- 2 tablespoons unsalted butter cut into cubes extra cold
- ⅓ cup buttermilk extra cold
- 1 tablespoon turbinado or sanding sugar
Instructions
- Preheat the oven to 375°F. Add 1 ½ tablespoons of the butter to an 8x8-inch baking dish. Add the pan to the preheated oven and bake until the butter melts. Remove the pan from the oven and swirl the butter around the bottom of the pan to coat.
- Combine the raspberries, brown sugar, sugar, all-purpose flour, vanilla extract, and lemon zest in a medium mixing bowl. Gently stir together until combined.
- Pour the raspberry mixture into the baking dish.
- Whisk the flour, white sugar, salt, and baking powder in a small mixing bowl.
- Cut in the cold butter with a pastry cutter or fork until the texture of small pebbles.
- Whisk the buttermilk into the flour mixture until just a few streaks of flour remain, or about 80% of the buttermilk is mixed in. Undermixing it like this will keep the biscuit topping nice and tender while overmixing makes it tough and chewy.
- Spoon the batter in 2-4 tablespoon scoops over the raspberries. Sprinkle the scoops of batter with turbinado or sanding sugar.
- Bake the cobbler in the preheated oven for 35-40 minutes, until the biscuits are golden brown and the juices are bubbling.
- Serve warm with ice cream or whipped cream!
Notes
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
- Freezing: You can also freeze the cobbler. Cool it to room temperature and transfer it to a freezer-safe bag before storing it for up to 3 months. Defrost overnight in the refrigerator or until thawed through.
- Reheating: Warm individual servings in a microwave-safe bowl for 30-second intervals or until heated through. Serve with scoops of vanilla ice cream or whipped cream.
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- Optional: Make homemade buttermilk. Make this recipe approachable anytime by making it yourself. Also known as "sour milk," you can make it by adding 1 teaspoon of milk to a measuring cup. Fill it with 2% or whole milk to the ⅓ cup line. Stir and let sit for 5 minutes or until curdled.
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- Lemon zesting tips. Use a fine grater or microplane zester to zest the lemon. Run it gently over its surface, moving on to another section as soon as you see the white section beneath. Avoid zesting this layer, as it is bitter and pithy.
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- Optional: Brown the butter. If you want a brown-butter base, you can melt the butter in the oven for an extra 5-7 minutes, removing it as soon as the milk solids are golden, but this step is optional.
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- Use cold butter and buttermilk. This is secret #1 to perfectly tender biscuits! I recommend storing the butter and buttermilk in the fridge until needed to ensure they are as cold as possible.
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- Don't overmix the biscuit topping. The second biscuit secret! Stir in the buttermilk just until combined. Any further, you risk a tough, dense, or chewy result. No fun!
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- Optional: Make it ahead of time. Cobbler is best fresh out of the oven, but you can prep it ahead of time to make entertaining or meal time easier! To do so, make the cobbler according to the recipe directions up to the baking step. Cover the prepared dish with plastic wrap and refrigerate for 8-12 hours before baking.
Nutrition
Calories: 239kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 77mgPotassium: 159mgFiber: 5gSugar: 22gVitamin A: 252IUVitamin C: 20mgCalcium: 72mgIron: 1mg
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