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. 

Nicole McLaughlin
Recipe by Well Done

Gallery

Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
1 hr
Yield:
Serves 6 (serving size: 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Heat a 10-inch cast-iron skillet over medium. Stir together raspberries, brown sugar, lemon juice, ginger, 1/2 cup of the sugar, and 2 tablespoons of the flour in a medium bowl until combined; set aside.

    Advertisement
  • Whisk together baking powder, salt, and remaining 1 cup flour and 3/4 cup sugar in a separate bowl; whisk in milk until combined.

  • Add butter to preheated skillet, and place in oven. When butter is sizzling and beginning to brown, carefully remove skillet from oven. Pour batter in hot buttered skillet, and immediately spoon berry mixture on top of batter (do not stir). Return skillet to oven, and bake at 350°F until golden, slightly crisp and bubbly, 45 to 50 minutes. Serve with vanilla ice cream, if desired.

Advertisement
Advertisement