Q: Can I use frozen black raspberries?

Yes! Just don’t thaw them—add them straight from the freezer to keep the cobbler from getting too soggy.

Q: Is this cobbler healthy?

Black raspberries are full of vitamin C , fiber , and antioxidants . You can reduce the sugar or use whole wheat flour to make it healthier.

Q: Can I make it ahead of time?

Yes! Make it the night before, store it in the fridge, and reheat before serving.

Q: What’s the difference between cobbler and crisp?

Cobblers have a soft, biscuit-like or cake topping. Crisps usually have a crunchy oat topping.

Q: What if I don’t have black raspberries?

You can use blackberries, blueberries, red raspberries, or even cherries!

Easy Black Raspberry Cobbler Recipe – Sweet, Juicy & Perfect for Any Day!

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

Scale

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

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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