Description

Warm, jammy, and bursting with summer flavor, this black raspberry cobbler is everything you want in a fruit dessert. Juicy black raspberries bake into a luscious filling, topped with a buttery, golden biscuit crust. Whether you’re making it for a backyard gathering or a cozy night in, this easy-to-make dessert delivers nostalgic comfort in every bite. It’s rustic enough for casual dining, but with the right presentation, can be dressed up for any special occasion.

Ingredients

1. For the Filling:

4 cups fresh or frozen black raspberries
¾ cup granulated sugar
1 tablespoon lemon juice
½ teaspoon lemon zest
2 tablespoons cornstarch

2. For the Topping:

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons cold unsalted butter, cubed
½ cup cold milk
1 tablespoon granulated sugar (for topping)

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Instructions

Preheat oven to 375°F. Grease a 9-inch baking dish.
In a large bowl, mix berries, sugar, lemon juice, zest, and cornstarch. Pour into baking dish.
In another bowl, whisk flour, baking powder, and salt. Cut in cold butter until crumbly.
Add milk and stir just until a soft dough forms.
Drop spoonfuls of dough over berries. Sprinkle with sugar.
Bake 40–45 minutes, or until topping is golden and filling is bubbly.
Let cool for 15 minutes before serving.

Notes

Chill the biscuit dough before baking for a flakier topping.
Substitute half the berries with blackberries for a more intense berry flavor.
Serve with vanilla ice cream or whipped mascarpone for best results.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American