I have wild raspberry bushes growing all over the mountainside where I live. I like to make this cobbler with the berries I collect.
I consider myself lucky: I have wild raspberry bushes growing all over the mountainside where I live. Last summer, I picked pound after pound of raspberries. I had to eat most of them because I couldn't resist fresh, organic (because they're growing wild everywhere without my help) raspberries. I did save enough to make a few batches of raspberry cobbler.
The berries I used in this recipe are actually last year's berries, which I had stored in the freezer. I thawed them and they were so tasty!
I also love picking the leaves from raspberry bushes to make raspberry leaf tea. Last year, I dried lots of leaves so I could enjoy this tea all winter. Now that it's summer, a new batch of raspberries and leaves is almost ready.
I wanted to share one of my favorite raspberry recipes: raspberry cobbler. There's nothing sweeter than warm raspberry cobbler on an overcast day, whether in summer or winter. It pairs up so well with some creamy vanilla ice cream.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
- 4 cups raspberries, fresh or thawed
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For the batter:
- 1/4 cup butter, softened
- 1 cup organic sugar
- 1/2 cup milk, whole
- 1 cup flour
- 1/2 cup water
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
For the crust:
- 1/8 cup flour
- 1/8 cup organic sugar
- Preheat oven to 350 degrees.
- Spray an 8x8 pan or baking dish with non-stick spray.
- Line the pan or dish with fresh or thawed raspberries.
- Make the batter: In a large bowl, mix the softened butter, 1 cup sugar, milk, 1 cup flour, baking powder, salt, and vanilla until smooth. Don't worry if the butter is a little lumpy.
- Pour the batter evenly over the berries.
- Make the crust: Mix 1/8 cup flour and 1/8 cup sugar together and spread over the top of the batter.
- Bake in the oven for 1 hour. Serve warm with ice cream or whipped cream.
- If you don't have raspberries, you can try using strawberries, blackberries, blueberries or even cherries. I have not tried this recipe with peaches, or apples, but I'm sure those would be good, too!
- I have found that cobbler makes a really yummy breakfast treat. I admit I have a sweet tooth, but paired up with a fried egg and a little sausage, this is an irresistible treat.
- I love to serve this with French vanilla ice cream. A little bit of mint on the side is a nice touch. Mint helps with digestion, which is why you often see it on dessert plates at restaurants.
- No time to make cobbler? No problem! Enjoy fresh raspberries with heavy whipping cream and a little bit of sugar. You can also use them mixed in with plain yogurt (I like to add granola, too) or as an ice cream topping.
Facts About Raspberries
- Raspberries come in a variety of colors: red, black, purple, and yellow.
- Many varieties exist and can grow in Zones 3-9. It's always best to choose the variety appropriate for where you live. If you're lucky like me, they just grow wild all over the place in the mountains of western North Carolina.
- They need full sun to grow and they like acidic soil.
- They generally ripen from mid-June to fall, depending on the variety. If you plant varieties that ripen at different times, you can enjoy a long, constant harvest.
- When you pick and/or buy raspberries, look for healthy, firm berries with vibrant color. When you get home, rinse them off and place in a bowl in a cooler part of the refrigerator. They will stay good for a few days. Otherwise, you'll need to freeze them.
© 2012 Cynthia Calhoun