So easy to make, this raspberry cobbler is fruity, sweet and tart, yet comforting too. These soft raspberries and tender buttery biscuit topping taste amazing.
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
- mixing bowl
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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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
