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Easy Raspberry Cobbler

I have wild raspberry bushes growing all over the mountainside where I live. I like to make this cobbler with the berries I collect.

Easy raspberry cobbler

Easy raspberry cobbler

Delicious Raspberries

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.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

6 servings

Ingredients

  • 4 cups raspberries, fresh or thawed

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

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray an 8x8 pan or baking dish with non-stick spray.
  3. Line the pan or dish with fresh or thawed raspberries.
  4. 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.
  5. Pour the batter evenly over the berries.
  6. Make the crust: Mix 1/8 cup flour and 1/8 cup sugar together and spread over the top of the batter.
  7. Bake in the oven for 1 hour. Serve warm with ice cream or whipped cream.
Bake raspberry cobbler in oven for 1 hour at 350 degrees

Bake raspberry cobbler in oven for 1 hour at 350 degrees

Enjoy your cobbler with ice cream, whipped cream or frozen yogurt

Enjoy your cobbler with ice cream, whipped cream or frozen yogurt

Baker's Tips

  • 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

Comments

Cynthia Calhoun (author) from Western NC on June 25, 2012:

Rachel- hey there, friend! :D Thanks for the pin. I hope you enjoy! It really is so yummy that I had to share it. :) HUGS!

Cynthia Calhoun (author) from Western NC on June 25, 2012:

Cara - yum! Try it with the peaches - definitely! I don't think you can go wrong - just fill the bowl and put 'em in! :D That's great your daughter likes raspberries. They are mmm mmm good! Hubhugs!

Read More From Delishably

Cynthia Calhoun (author) from Western NC on June 25, 2012:

Gypsy48 - hehe, I love raspberries. Thanks for coming by - I promise it'll be yummy! :D

Cynthia Calhoun (author) from Western NC on June 25, 2012:

fpherj48 - thanks for coming by! I'm so sorry you're going to have to make an extra trip to the store...for this scrumptious, yummy dessert that will wow everyone around you! It will be sooo worth it. Hehe. Hubhugs!

Cynthia Calhoun (author) from Western NC on June 25, 2012:

Tammy - hello, friend! Thanks so much for your yummy comments, hehe. Thank you so much for stopping by. HUGS!

Rachel Vega from Massachusetts on June 25, 2012:

Yummy, yummy! I love raspberries and I plan to pick some this summer. I will be trying this recipe, for certain! Pinned it. :^)

cardelean from Michigan on June 25, 2012:

My daughter was just recently convinced that she likes raspberries after picking some from the few bushes at my in laws farm. I envy you with your wild raspberry bushes. I wish there were some around here but I haven't been able to find any. In any case, I'll be making this soon with some peaches I have from last year.

Gypsy48 on June 25, 2012:

Raspberries are my favorite and this is a recipe I must try, looks delicious:)

Suzie from Carson City on June 24, 2012:

cclitgirl....OK....you pulled me in with the "Raspberries!" LOVE them. I usually don't read recipe hubs......I've been on an ongoing, all-out Kitchen strike for a while now. Trust me, I deserve the break.

This recipe however sounds too delicious to pass up. I will actually drag myself to the market tomorrow and pick up the ingredients. Now that I'm drooling, I have no choice!

Up ++

Tammy from North Carolina on June 24, 2012:

Yummy! You just HAD to add ice cream to the already tempting desert. This is one of the prettiest and yummiest recipe hubs I have seen yet in the contest. Well done!

Cynthia Calhoun (author) from Western NC on June 21, 2012:

AnnaCia - hehe, the music just seemed "right" when I chose it for this video. Definitely some yummy stuff, that cobbler. I hope you get to make some. :)

AnnaCia on June 18, 2012:

WOW! Music and everything. Now I want some. Thank you so much for the recipe.

Cynthia Calhoun (author) from Western NC on June 18, 2012:

CrisSp, yeah I'm left handed, hehe. Thanks for stopping by! No kneading required and you can substitute the same amount of blueberries :) But, yes, I was recording with my right hand as I went. You're not the only one to ask, hehe. Hubhugs to you.

CrisSp from Sky Is The Limit Adventure on June 17, 2012:

Nice one! Looks easy to make. No kneading require unlike typical baking. I'm sure I could substitute with blueberry instead. What do you think? Also, where you recording it yourself with your right hand? Lol, I just noticed you were working with your left hand on the video, so I ask this petty question. (:

Cynthia Calhoun (author) from Western NC on June 16, 2012:

aviannovice - hey there! Thanks for stopping by. :) I live way out in the country and though I miss the convenience of the city, the one thing that keeps me firmly planted in the country are all the wild raspberries, blackberries and even blueberries growing. They're just that good. Hubhugs!

Cynthia Calhoun (author) from Western NC on June 16, 2012:

MM - hey there! Thanks so much for stopping by! I love raspberries more and more with each passing year, especially as I find more recipes for them. MMMM. Let me know what you think when you try it. :) Cheers!

Cynthia Calhoun (author) from Western NC on June 16, 2012:

alissa - yum! Peach and apple cobbler sound REALLY good right about now...it's a rainy afternoon and warm cobbler is making my mouth water for some yummy dessert! Hehe. Do try the raspberry, too, though. It's worth it.

Cynthia Calhoun (author) from Western NC on June 16, 2012:

OD - hey there! Great to see you. MMMM, you just gave me a Dutch Oven recipe idea. Thanks! Hehe. Sorry I haven't been around much - I've been travelling, but I'll get back to my regular hubbing very soon. :)

Cynthia Calhoun (author) from Western NC on June 16, 2012:

alocsin - hi there, friend! Thanks for stopping by again. :) Do try this. If you don't like raspberries, use another type of berry. Hehe. Thanks for coming by! Cheers!

Deb Hirt from Stillwater, OK on June 16, 2012:

I had wild raspberries and blackberries where I grew up in ME. My mother made pies and jam with them, plus I sold some at the local campground. Since I am wheat intolerant, I can still work with this recipe. Thanks, Cindy!

Movie Master from United Kingdom on June 16, 2012:

I love raspberries but have never tried them in a cobbler, looking forward to trying the recipe, thank you and voted up

Alissa Roberts from Normandy, TN on June 15, 2012:

I have only tried peach and apple cobbler but I must say your raspberry cobbler looks delicious! Adding this recipe to my list of desserts to try out!

Dan Human from Niagara Falls, NY on June 14, 2012:

That looks delicious! The only thing that would make this better, would be to bake it in a Dutch Oven. Great job, very useful.

Aurelio Locsin from Orange County, CA on June 14, 2012:

I'm not a big fan of raspberries but I'll make an exception for this delicious looking recipe. The video is what convinced me ;) Voting this Useful.

Cynthia Calhoun (author) from Western NC on June 14, 2012:

Bill, hehe, I didn't want anyone to see my messes. But thanks for coming by - I'm glad you liked it despite the "problem" hehe. Hugs to you, big bro. :)

Bill Holland from Olympia, WA on June 14, 2012:

Loved the video; only one problem with it. I want to know why you didn't show yourself spilling anything....and there was no mess in the kitchen. How did you manage that? When Bev and I cook there is stuff all over the place. Way too neat if you ask me! LOL great job Lil' Sis!

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