Raspberry Cobbler
Sweet-tart raspberries baked under a tender biscuit topping, a simple summer dessert from North Shore farm kitchens.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •baking dish
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 10 g
- carbs
- 45 g
- protein
- 4 g
- calories
- 290
Instructions
- 1
Toss raspberries with sugar and cornstarch and spread into a greased baking dish.
- 2
Rub butter into flour, baking powder and salt until crumbly.
- 3
Stir in milk to form a soft biscuit dough.
- 4
Drop spoonfuls of dough over the berries, leaving gaps for steam to escape.
- 5
Bake at 190°C for 30-35 minutes until the topping is golden and the fruit bubbles at the edges.
- 6
Cool slightly before serving warm.
Chef's tips
Do not overmix the biscuit dough or the topping will turn tough instead of tender.
Ingredient substitutions
- raspberries → blackberries or a raspberry-blueberry mix
Storage
Cover and refrigerate up to 3 days.
Reheating
Reheat in a 160°C oven for 10-15 minutes.
Common mistakes to avoid
- •Spreading the dough flat instead of dropping it in mounds
- •Underbaking the topping
Serving suggestions
Cooked Raspberry Cobbler?
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