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Magic Raspberry Cobbler | Can't Stay Out of the Kitchen | this scrumptious #cobbler is awesome. The ingredients are layered rather than mixed & while baking everything "magically" comes together in one of the best #RaspberryCobbler #recipes ever! Fantastic #dessert for family gatherings, company dinners or potlucks. #raspberries #MagicRaspberryCobbler

Magic Raspberry Cobbler

Teresa Ambra
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9
Calories 333 kcal

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

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
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Nutrition

Calories: 333kcalCarbohydrates: 53gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 34mgSodium: 100mgPotassium: 127mgFiber: 4gSugar: 37gVitamin A: 404IUVitamin C: 14mgCalcium: 73mgIron: 1mg
Keyword cobbler, dessert, raspberries
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