The raspberry canes in our backyard garden are being generous this year. Even after the pint-size gardeners and chefs here at Crowded Earth Kitchen have enjoyed their fill of summer berry goodness, there are still berries left over for baking. This fresh raspberry cobbler is just right – delicious and yet simple to prepare, so that you can get back into the sunshine! If you’ve made fruit cobblers before, you might find it strange that the fruit goes on TOP of the batter in this recipe. Don’t worry. The fruit will sink, and the batter will rise. and everything will end up in the right place!
Ingredients (Makes a 9″ x 13″ pan)
1/2 cup butter
2 cups flour
1 3/4 cups sugar
1 3/4 cups milk
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
4 cups fresh raspberries
Step 1) Begin preheating oven to 350 degrees. While oven preheats, place 1/2 cup butter (1 stick) in a 9″x13″ pan. Place the pan in the oven for a few minutes to melt the butter.
Step 2) While butter is melting, stir together all remaining ingredients except raspberries.
Step 3) Remove pan from oven, and pour batter on top of melted butter. Sprinkle raspberries evenly over the top of everything.
Step 4) Bake cobbler in a preheated 350 degree oven for one hour. Share with friends!