Description
This black raspberry cobbler is the perfect balance of sweet, tart, and buttery goodness. Made with juicy black raspberries and a simple golden crust, it’s easy to make and perfect for summer gatherings or cozy evenings at home.
Ingredients
For the Filling:
4 cups fresh or frozen black raspberries
¾ cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch
1 tsp vanilla extract
For the Cobbler Topping:
1 cup all-purpose flour
1 cup granulated sugar
1½ tsp baking powder
½ tsp salt
1 cup milk
½ cup (1 stick) unsalted butter, melted
Optional Topping:
1–2 tbsp coarse sugar (for crunch)
Vanilla ice cream or whipped cream for serving
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar size pan.
Prepare the filling:
In a mixing bowl, combine black raspberries, sugar, lemon juice, cornstarch, and vanilla.
Stir gently to coat the berries, then let it sit for 5–10 minutes while you make the topping.
Make the topping:
In another bowl, whisk together flour, sugar, baking powder, and salt.
Add the milk and melted butter. Stir just until combined (a few lumps are okay).
Assemble the cobbler:
Pour the batter evenly into the greased baking dish.
Spoon the raspberry mixture evenly over the batter. Don’t stir—the batter will rise around the fruit as it bakes.
Sprinkle coarse sugar on top if using.
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
Cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.
Notes
Frozen berries: If using frozen black raspberries, do not thaw them before using—just increase the baking time by 5–10 minutes.
Sugar adjust: For a less sweet cobbler, reduce the sugar in the topping to ¾ cup.
Berry swap: You can swap black raspberries with blackberries, blueberries, or even a mix.
Gluten-free: Substitute the flour with a 1:1 gluten-free baking mix for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American