Description
A simple and rustic dessert featuring tart raspberries folded directly into a sweet, cake-like batter. Unlike traditional cobblers with fruit on the bottom, this recipe incorporates the fruit throughout the dough, resulting in a tender, muffin-like texture that is perfect served warm with a scoop of vanilla ice cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- â…” cup milk
- 1 large egg, beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups raspberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish with butter or non-stick spray.
- In a large bowl, combine the all-purpose flour, white sugar, baking powder, and salt. Whisk to ensure the baking powder is evenly distributed.
- Stir in the milk, beaten egg, melted butter, and vanilla extract. Mix just until the batter is smooth and combined.
- Gently fold in the raspberries, being careful not to crush them too much.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 35 to 40 minutes, or until the top is firm and golden brown and a tester inserted into the center comes out clean.
- Let cool slightly before serving warm.
Notes
- Serving Suggestion: This cobbler pairs beautifully with whipped cream or a scoop of vanilla ice cream to balance the tartness of the berries.
- Berry Variations: You can substitute the raspberries with blueberries, blackberries, or chopped strawberries if desired.
- Texture: This recipe produces a denser, cake-style cobbler rather than a biscuit-topped fruit dessert.
- Frozen Berries: If using frozen berries, do not thaw them before adding to the batter to prevent the color from bleeding excessively.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240-260
- Sugar: 25-30 g
- Sodium: 200-250 mg
- Fat: 5-7 g
- Saturated Fat: 3-4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45-50 g
- Fiber: 2-3 g
- Protein: 4-5 g
- Cholesterol: 25-35 mg
