Magic Raspberry Cobbler
Magic Raspberry Cobbler is breathtaking–especially when you have a dollop of vanilla bean ice cream on top! This lovely layered cobbler recipe has a layer of raspberries on the bottom. Then a crust layer is spread over the raspberries. Finally, a sugar mixture is sprinkled on top and then boiling water is poured over the sugar to cover the surface. When it bakes, it magically comes together in a delicious dessert that’s wonderful to the taste buds.
Follow Me On Instagram!
We had friends over for dinner in May. John had grilled some chicken and I made a couple of great side dishes including a Loaded Bacon and Cheese Potatoes and a Butternut Squash Red Pepper Casserole. For dessert, I added this sweet sensation. We served it topped with ice cream. Yum, yum, yum.
I’ve used this recipe for several fruit desserts and without exception, each one has been fabulous. Those include Magic Peach Cobbler, Magic Cherry Cobbler and a Magic Blueberry Cobbler. They’re all magnificent in their own way. Because raspberries are tart, however, they need a little more sugar than the other recipes. Overall, these easy desserts are marvelous for company.
If you enjoy raspberries, I recommend you make up this fantastic dessert pronto! Whether you make it for potlucks, family gatherings or special occasions, everyone will want to taste this scrumptious offering. 🙂
Magic Raspberry Cobbler is just that! Magical!
Every bite will rock your world!
If you enjoy raspberries, this is a fantastic way to use them in a dessert.
This dessert is put together in layers. While it bakes, it magically comes together!
Here’s what I did.
I used these ingredients. I prefer using Driscoll berries because they’re firmer and don’t disintegrate when you wash them!
Wash raspberries carefully and drain in a colander.
Place in a 9×9″ square baking dish. Sprinkle the berries with 1/4 to 1/2 cup granulated sugar (depending on the tartness of the raspberries.
In a small mixing bowl, combine softened butter, 3/4 cup sugar, almond extract and vanilla extract.
Mix with an electric mixer until smooth.
Add flour, baking powder, salt and half-and-half.
Mix with an electric mixer until ingredients are creamy.
Spread the flour layer over top of sugared raspberries in the baking dish.
Combine 1/2 cup granulated sugar and the cornstarch.
Stir to combine.
Sprinkle the sugar mixture over top of the cobbler layer.
Slowly pour boiling water over top of the sugar so that the entire area is covered. Place cobbler dish on top of baking pan to gather drips while baking.
The entire surface is covered with the boiling water.
Bake at 375 degrees for 40-45 minutes until top is lightly browned and raspberries bubble up around the edges of the dish. Check for doneness by inserting a toothpick in the center down through the cobbler layer only. If the toothpick comes out clean, the cobbler is done.
Serve!
Top with ice cream if desired.
Magic Raspberry Cobbler is a delightful dessert for company.
Whether you serve Magic Raspberry Cobbler with ice cream or not, it’s a very satisfying fruit dessert that everyone will enjoy.
Here’s the recipe.
MAGIC RASPBERRY COBBLER
(My own concoction)
Magic Raspberry Cobbler
Equipment
- 1 9x9" glass baking dish
- 1 mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 small cookie sheet (to place over the dish while baking to catch drips)
- measuring cups
- measuring spoons
Ingredients
- 4 cups Driscoll's fresh raspberries gently washed
- 1/4 to 1/2 cup granulated sugar (depending on the tartness of the raspberries)
- 1/2 cup unsalted butter 1 stick
- 3/4 cup granulated sugar
- 1 tsp. real vanilla extract
- 1 tsp. almond extract
- 3/4 cup half-and-half or whole milk can be substituted
- 1 cup UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/8 tsp. sea salt
- 1 tsp. baking powder
- 1/2 cup granulated sugar
- 1 tbsp. cornstarch
- 1/4 cup boiling water
Instructions
- Preheat oven to 375°.
- Wash raspberries carefully so they don’t tear apart.
- Arrange raspberries in the bottom of a 9x9” glass baking dish.
- Sprinkle ¼ cup to 1/2 cup granulated sugar over top of berries.
- Beat 3/4 cup granulated sugar, butter, almond extract and vanilla in a mixing bowl with an electric mixer until smooth.
- Add half-and-half, flour, salt and baking powder and continue mixing with mixer until creamy.
- Spread batter evenly over the raspberries in baking dish. (DO NOT STIR).
- In a small bowl, combine ½ cup granulated sugar and cornstarch.
- Sprinkle the sugar mixture evenly over the batter. (DO NOT STIR).
- Pour the boiling water over top. (DO NOT STIR).
- Make sure all of the sugar is covered with water and no dry spots remain.
- Bake at 375° for 40-45 minutes.
- Cool slightly before serving.
- Serve with ice cream or non-dairy whipped topping.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Raspberry desserts are wonderful but you may have to add additional sugar since the berries are usually tart.
I prefer using Driscoll’s raspberries because they’re a little firmer and don’t disintegrate when you’re washing them, like some berries do.
Magic Raspberry Cobbler is really pretty easy to whip up for potlucks or family gatherings too.
It’s time for a bite right now!
You may also enjoy these delicious recipes!
Magic Raspberry Cobbler
Equipment
- 1 9×9" glass baking dish
- 1 mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 small cookie sheet (to place over the dish while baking to catch drips)
- measuring cups
- measuring spoons
Ingredients
- 4 cups Driscoll’s fresh raspberries gently washed
- 1/4 to 1/2 cup granulated sugar (depending on the tartness of the raspberries)
- 1/2 cup unsalted butter 1 stick
- 3/4 cup granulated sugar
- 1 tsp. real vanilla extract
- 1 tsp. almond extract
- 3/4 cup half-and-half or whole milk can be substituted
- 1 cup UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/8 tsp. sea salt
- 1 tsp. baking powder
- 1/2 cup granulated sugar
- 1 tbsp. cornstarch
- 1/4 cup boiling water
Instructions
- Preheat oven to 375°.
- Wash raspberries carefully so they don’t tear apart.
- Arrange raspberries in the bottom of a 9×9” glass baking dish.
- Sprinkle ¼ cup to 1/2 cup granulated sugar over top of berries.
- Beat 3/4 cup granulated sugar, butter, almond extract and vanilla in a mixing bowl with an electric mixer until smooth.
- Add half-and-half, flour, salt and baking powder and continue mixing with mixer until creamy.
- Spread batter evenly over the raspberries in baking dish. (DO NOT STIR).
- In a small bowl, combine ½ cup granulated sugar and cornstarch.
- Sprinkle the sugar mixture evenly over the batter. (DO NOT STIR).
- Pour the boiling water over top. (DO NOT STIR).
- Make sure all of the sugar is covered with water and no dry spots remain.
- Bake at 375° for 40-45 minutes.
- Cool slightly before serving.
- Serve with ice cream or non-dairy whipped topping.