Raspberry Cobbler Recipes

Steps:

• Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
• Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
• Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
• Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.

Steps:

• In a mixing bowl, toss the raspberries with the sugar and lemon juice.
• Spread berries out into a buttered 10x6 inch baking dish.
• Dot with 2 tablespoons butter.
• In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
• Drop spoonfuls of dough over fruit.
• Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
• Serve warm with whipped cream.

Steps:

• In a bowl combine the 1/4 cup sugar and cornstarch. Then mix in the berries. Place the berries in a 13 x 9 baking pan.
• In another bowl cream butter and sugar. Add in flour, salt, baking powder, and milk.
• Spoon the batter over top of the berries, using a spatula to smooth it out.
• Sprinkle a little bit of sugar on top. Bake at 350 for 40-45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into an 11x7-inch baking dish.
• Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
• Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

Steps:

• Heat oven to 375°F.
• Spoon raspberries into 9-inch square baking dish sprayed with cooking spray; set aside. Combine 3/4 cup sugar, tapioca and lemon zest in large saucepan. Stir in water and lemon juice; let stand 5 min. Bring to boil on medium-high heat, stirring frequently. Pour over berries; stir gently to combine.
• Combine baking mix, milk and remaining sugar in medium bowl until mixture forms soft dough. Drop heaping tablespoons of dough over berry mixture.
• Bake 28 to 30 min. or until fruit mixture is hot and bubbly, and biscuit topping is golden brown. Cool slightly.

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

Steps:

• Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off - this will make them nicer to eat.
• Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
• To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
• Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.