Magic Raspberry Cobbler
Magic Raspberry Cobbler is incredible. This fantastic raspberry dessert is layered instead of mixed together and the result after baking is magical! This is a delectable dessert for family gatherings, potlucks or company and is easy enough to whip up in about ten or 15 minutes. If you enjoy raspberry desserts this one is heavenly--especially with a dollop of ice cream before serving.
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 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.
- In a small bowl, combine ½ cup sugar and cornstarch.
- Sprinkle the sugar mixture evenly over the batter.
- Pour the boiling water over top.
- 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
NOTE: I recommend getting Driscoll’s raspberries if you can. These are stronger and don’t disintegrate when you wash them as badly as most other fresh raspberry brands.
NOTE: Try to have the freshest raspberries possible. Don’t purchase more than a day ahead or they soften too much and it is hard to wash the raspberries without them falling apart and not holding their shape.
NOTE: I recommend placing a cookie sheet or baking pan under the cobbler to pick up any spills from the cobbler bubbling over.
NOTE: After 40-45 minutes, test the top of the cobbler with a toothpick. If it goes through all of the topping/cobbler layer coming out clean, the cobbler is done. If not, and the mixture is goopy, it may need to bake a few more minutes.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 323kcalCarbohydrates: 52gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.001gCholesterol: 33mgSodium: 34mgPotassium: 141mgFiber: 4gSugar: 36gVitamin A: 400IUCalcium: 50mgIron: 0.4mg
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