This raspberry cobbler is an absolute delight. The raspberry filling is tart and just perfectly sweet and those raspberries break down as it bakes into a wonderful raspberry compote consistency. The topping is just lightly sweetened, buttery, tender and a little crumbly. A little like biscuits or scones, it’s crisp on the outside but soft inside and the perfect vehicle for the raspberry filling. Serve it up with a warm creme anglaise or a scoop of vanilla ice cream for a very morish dessert.
It not only tastes amazing, but this raspberry cobbler recipe is also incredibly easy to make. The raspberry filling is mixed right in the pie dish it’s baked in and the topping, whilst made in a separate bowl, is so simple to make. Roll into balls, place it onto the raspberries and bake it all together.
I’m truly excited for you to try this recipe; it’s certainly become one of my favourites. It’s also a hugely versatile cobbler recipe where you can substitute other fruits too.
You’ll love this mixed berry crumble and this strawberry rhubarb cobbler too.
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Ingredients
With just a small group of ingredients, each one has a really important role to play in this raspberry cobbler recipe. They blend together beautifully for a lovely flavour and textural combination.
Jump to the recipe card for full ingredients and instructions.
- Raspberries (fresh or frozen): If fresh raspberries aren’t in season or they’re too expensive, frozen will work well too. Keep them frozen right up to assembly time.
- Sugar: Both the raspberry filling and topping get their sweetness from regular white sugar.
- Cornflour (US cornstarch): Cornflour (aka cornstarch) is a starch used for thickening and here it helps to thicken the sauce that those raspberries become during baking.
- Vanilla extract: Raspberries and vanilla are stunning together. Use a pure vanilla extract, not vanilla essence.
- Lemon zest: Raspberries and lemon are another classic combo. I use a microplane to zest citrus fruits and make sure not to get the white pith.
- Flour: Just plain flour (aka all purpose flour) for the biscuit topping.
- Baking powder: This adds lift and texture to the cobbler topping.
- Butter: Use unsalted butter here. Since it’s only lightly sweetened, it’ll become to savoury if using salted butter.
- Cream: You’re looking for thickened cream, heavy cream or whipping cream here.
- Flaked almonds: If I were to say any of the ingredients were optional, it would be the almonds. They add a little crunch, a little flavour but they aren’t absolutely necessary for a beautifully balanced raspberry cobbler.
Tools you’ll need
I use a 9 inch (base measurment) deep pie dish for this recipe. You can double the recipe and use a larger casserole dish or 9×13 baking dish.
Other than that a medium mixing bowl, spoon and dinner knife are really all you need here.
How to make raspberry cobbler
Truly such a simple dessert, you’ll only need two dishes for this cobbler recipe – one for mixing the cobbler topping and one to bake it all in. There’s no special equipment required making it super easy.
Jump to the recipe card for full ingredients and instructions.
1. Make the raspberry filling
This recipe for raspberry cobbler starts with making the raspberry filling. Just combine 5 ingredients – raspberries, sugar, cornflour, vanilla and lemon zest – in a pie dish and give it a mix. While I do try to mix it all together carefully, it really doesn’t matter if the raspberries break as they break right down when they bake anyway. Sometimes you’ll be lucky enough to have a few whole ones left in there though.
2. Make the sweet biscuit topping
In a medium bowl, combine the flour, sugar and baking powder and whisk it together to disperse then add the grated butter and work it in gently with your fingers until the pieces of butter are about lentil-sized. Finally, add the cream and mix it in with a knife before getting your hands in there and pulling the dough together.
3. Roll the cobbler mixture
Now roll that cobbler dough into small balls (about the size of a ping pong ball) – you should get 12-13 balls. This is optional; you could just clump small bits together and strew them over the raspberries but I love the look the rolled balls give the top of the cobbler.
4. Assemble and bake
Flatten each of the balls a little bit and place them randomly over the top of the raspberries. It’s fine if some are overlapping. Dot the flaked almonds over them. Last of all, bake it for around 40 minutes until that biscuit-like topping is turning golden and the raspberry bubbling up at the sides is beginning to look jammy.
This cobbler is lovely served up with whipped cream, ice cream or a warm runny custard. Yum!
Tips and tricks
- Cold ingredients: For the topping on this raspberry cobbler, we want it to get nice and puffy and a little flaky and a great way to ensure that is to use cold butter and cream. Similar to creating a flaky pastry or pie crust, the cold ingredients create steam as they bake, in turn creating pockets of air in the dough.
- Weigh the flour: If you can weigh all your ingredients even better, but at least weighing the flour will mean you’ll get as close to the perfect texture as possible.
- Don’t overmix the cobbler topping: You want the butter to still be in small pieces but you want it mixed enough that you can roll balls of dough.
- Use fresh baking powder: Baking powder does go stale, so if it’s been sitting in your pantry for a while, best to get yourself a new one. Once it goes stale, it just won’t give you the lift you need.
Variations
This is my go-to cobbler recipe and what I mean by that is really the quantities and the topping. The fruit however is very easily substituted.
- Other berries like blackberries, strawberries, blueberries and even black raspberries will work beautifully in this easy raspberry cobbler. You can swap them all out or just part. As long as you stick to 5 cups, all will work.
- Stonefruits like peaches, apricots, plums and cherries also work beatifully. Just remove the pits, slice them up and, again, measure out 5 cups worth.
- Other fruits like pears and apples work too. Make sure to slice them quite thinly and no other preparation is required. In place of the lemon zest, try adding a little cinnamon and nutmeg instead. Rhubarb is also lovely and adds a great tartness. It goes well with many fruits too, including all those berries.
Storage
If you’re lucky enough to have any leftovers, your raspberry cobbler will keep well in the refrigerator, covered tightly with plastic wrap for 2-3 days.
FAQ’s
British settlers in America created cobbler as an alternate version to traditonal suet pudding for which they couldn’t get suitable ingredients.
Cobbler is a very similar dessert to crisps and crumbles. Where crumbles and crisps have streusel like toppings, often with oats, that get crunchy when they bake, cobbler uses a dough similar to a scone dough as the topping. Some cobblers use a batter style topping or simply have melted butter poured over the top of a dry ingredients mixture. Buckle is more like a cake where a batter is added to fruit.
The name cobbler comes from the “cobbled” look of the top of a cobbler.
More recipes you’ll love
You’ll love these easy cobbler, crumble and crisp recipes too.
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Ingredients
RASPBERRY FILLING
- 5 cups raspberries fresh or frozen or a mixture (1 ¼L volume)
- ¼ cup white granulated sugar (50g/1.8oz)
- 1 ½ tablespoons cornflour (US cornstarch) (note 1)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
COBBLER TOPPING
- 195 g plain flour (all purp flour) (1 ½ cups/6.9oz)
- ⅓ cup white granulated sugar (66g/2.3oz)
- 3 teaspoons baking powder
- 85 g unsalted butter grated and chilled (3oz)
- ½ cup thickened cream (heavy cream) (125ml)
- 2 teaspoons flaked almonds
For best results, always weigh ingredients where a weight is provided
Equipment
- 9 inch diameter deep pie dish
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F.
- FOR THE RASPBERRY FILLING:In a 9 inch pie dish (base diameter), gently combine the raspberries, sugar, cornflour, vanilla extract and lemon zest. It doesn’t matter if some of the raspberries break as they break down while baking anyway. Set aside.
- FOR THE COBBLER TOPPING: In a medium bowl, whisk together the flour, sugar and baking powder.
- Add the butter and use your finger tips to rub the butter into the flour until well combined.
- Add the cream and mix with a knife until mostly combined, then get in with your hands mixing it together until it clumps.
- Roll the mixture into 12-13 balls then flatten each one slightly and place them randomly over the raspberry filling.
- Drop the almonds over the cobbler mixture then bake for 35-40 minutes until the cobbler topping is turning golden brown and the filling is looking thick and bubbly at the sides.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Fresh or frozen raspberries work.
- You can use any other berries in place of or for part of the raspberries. Stone fruits work well too – think peaches, plums, nectarines, apricots and cherries – just remove the pit and slice.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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