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Raspberry Lemon Cobbler

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 5 cups fresh or frozen raspberries
  • 3/4 cup granulated sugar divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest divided
  • 2 tablespoons cornstarch
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter cubed
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 375°F and butter a 9x13-inch baking dish.
  2. In a large bowl, combine raspberries, 1/2 cup sugar, lemon juice, 2 teaspoons lemon zest, and cornstarch. Toss gently and let sit for 15 minutes, then pour into prepared baking dish.
  3. In a separate bowl, whisk together flour, remaining 1/4 cup sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  4. Add milk and vanilla to the flour mixture, stirring just until combined. Drop spoonfuls of batter over the raspberry filling, leaving some gaps for steam to escape.
  5. Sprinkle remaining teaspoon of lemon zest over the top and bake for 38-42 minutes until topping is golden brown and filling is bubbling.
  6. Let cool for 15 minutes before serving warm with vanilla ice cream or whipped cream.