You won’t find an easier or more delightful summer dessert than this simple raspberry cobbler. The crispy crust gives way to a creamy, juicy center, bursting with bright berry flavor. If you are working with super ripe raspberries, feel free to cut back on the added sugar. You can easily substitute other summer berries or peaches into this easy cobbler recipe as well. Pro tip: Don’t skip the vanilla ice cream; a generous scoop on each (warm) serving makes for the best “sauce” as it melts.
Active Time: 10 Mins
Total Time: 1 Hour
Yield: Serves 6 (serving size: 3/4 cups)
1 pint fresh raspberries
1/2 cup packed light brown sugar
2 tablespoons fresh lemon juice (from 1 lemon)
1/2 teaspoon ground ginger
1 1/4 cups granulated sugar, divided
1 cup (about 4 1/4 oz.), plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup whole milk
1/2 cup (4 oz.) unsalted butter
Vanilla ice cream (optional)
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