ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Berry Cobbler

Photo: Van Chaplin; Styling: Buffy Hargett
Prep time 20 mins
Bake time 1 hr
Stand time 10 mins
Yield Makes 8 servings


  • 4 tablespoons unsalted butter
  • 2 (12-oz.) packages frozen raspberries*
  • 1 cup sugar, divided
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • Vanilla ice cream (optional)
  • Garnish: fresh mint sprigs

How to Make It

  1. Place 4 Tbsp. butter in a 10-inch cast-iron skillet, and put skillet in a 350° oven 10 minutes or until butter is melted.

  2. Meanwhile, toss raspberries with 3/4 cup sugar in a large bowl.

  3. Sift together 1 1/2 cups flour, baking powder, and salt in a medium bowl. Stir in milk, vanilla, and remaining 1/4 cup sugar.

  4. Add hot melted butter to flour mixture, and stir until blended. Pour batter evenly into skillet. Pour berry mixture into center of batter.

  5. Bake at 350° for 50 minutes or until top is golden brown and a wooden pick inserted in crust comes out clean. Let stand 10 minutes. Serve with vanilla ice cream, if desired. Garnish, if desired.

  6. *2 (12-oz.) packages frozen mixed berries may be substituted for frozen raspberries.