Raspberry Cobbler
Comforting fruit cobbler with fresh raspberries and a biscuit topping
Servings: 6 people
Calories: 290kcal
Ingredients
For the Filling
- 1 lb raspberries fresh or frozen
- 1/8 cup sugar
- 1/2 lemon juice and zest
- 1 tbsp cornstarch
- 1 tbsp water
For the Topping
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 pinch salt
- 1 stick cold butter grated, or cut into little cubes
- 1/4 cup milk
Instructions
For the Filling
- Put the raspberries into a pan with the sugar, lemon zest, and half the lemon juice.
- Set over medium-low heat, and cook gently until the raspberries have given off some liquid.
- Meanwhile, mix the cornstarch with the water into a slurry.
- Add the cornstarch to the raspberries and continue cooking for about 6-8 minutes, until the fruit has completely collapsed, and the raspberry mixture has thickened slightly.
- Taste, and add more lemon juice and/or sugar if necessary. Set aside to cool.
For the Topping
- Mix the butter with the flour, sugar, salt, and baking powder. Rub between your finger until the mix resembles coarse breadcrumbs.
- Add just enough of the milk to bring together into a soft dough.
To Assemble and Bake
- Preheat the oven to 375°F.
- Pour the raspberry mixture into a small baking dish.
- Dot the topping dough in irregular pieces all over the filling, until the raspberries are almost entirely covered.
- Bake for about 15-20 minutes, until the topping is golden brown and the raspberries are bubbling at the edges.
- Serve warm, with vanilla ice cream, heavy cream, or crème fraîche.
Nutrition
Calories: 290kcal | Carbohydrates: 38.3g | Protein: 4.1g | Fat: 14.3g | Sodium: 397.3mg | Sugar: 10.3g