Monday, July 20, 2009

Raspberry Cobbler

Warning: This is an ooey, gooey, chewy, sugary, buttery cobbler. It is delicious...our family's favorite raspberry cobbler recipe. But, if you want a more cake-like cobbler, try this recipe instead.


Ingredients:

2 cups raspberries
3/4 C butter
1 3/4 C sugar
3/4 C flour
3/4 C milk
1 pinch salt
2 tsp. baking powder

Preheat oven to 350 degrees. Take 3/4 C butter and put it in an 8X8 pan. Stick the pan of of butter in the oven to melt while it preheats.

Meanwhile, put the 2 cups of raspberries into a small bowl.

Add 3/4 C sugar. Mix well.

Now for the batter, pour 1 C sugar into a separate bowl.

Add 3/4 C flour.

Add 2 tsp. baking powder and a pinch of salt.

Finally, add 3/4 C milk to the dry mixture. Mix well.

Now get the melted butter pan from the oven.

Pour the batter into the butter. DO NOT STIR.

Pour the raspberry/sugar mixture into the buttery batter. DO NOT STIR.

Bake in the 350 degree oven for approximately 45 minutes. Be sure to put the pan on a baking sheet as it might bubble over.

Let sit to thicken.

Serve with a scoop of ice cream.

Yum!!

Edited to add: I have posted this recipe before. You guys have good memories! There were issues so I had to repost. :)

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10 comments:

Martha said...

Yummy, please pass a fork.

Lauren said...

That sounds incredible! I may have to try that with blackberries (our favorite!)

Reluctant Housewife said...

Yum! And even better when you add the ice cream, I'll bet.

Meredith said...

Did you post this recipe once before? I've made it before, and could have sworn that I got it from you!

My husband absolutely LOVED this cobbler. I liked it, but it was a little buttery for me.

Lady Di said...

I love cobbler, thanks for sharing. Glad your son liked the pictures the other day.

Tiffany said...

That sounds good - no pictures though? Wonder if it would be good with blueberries cause we have a ton in the freezer that we picked last year.

A. said...

I just made this by doubleing the recipe in a 13x9 pan. I baked it for around 45 min or so until the top was browned, but it's been out of the oven sitting for at least 45 minutes and it's still really liquidy. Will it set up once cool? or did I not bake it long enough? Thanks!

John Deere Mom said...

A-You didn't leave an email address, so I hope you see this. I have never made it in a pan bigger than 8X8. That might have just been too much cobbler in a big pan to set. The 8X8 pan cools and sets, but is still gooey...not liquidy. Hope that helps!

rdhmom&lady said...

I have made this twice now-it is delicious! We LOVE it!

Karla Dixon said...

I have made this about 10 times now. IT IS SO GOOD! I always make the batter just as recipe calls for but change the fruit.. my fav is peach and apple. The batter in this recipe is perfect and ooey gooey yummy! Thank you!