Black Raspberry Cobbler

"This recipe has been in our family for a long time. We use it for any type of fruit cobbler. Instead of the berries, you could use 1 or 2 cans of canned cherry pie filling. I just used freshly picked berries for this recipe today."
 
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photo by ColleenSoehnlein photo by ColleenSoehnlein
photo by ColleenSoehnlein
photo by Jaime O. photo by Jaime O.
photo by BobbiSil photo by BobbiSil
photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
Ready In:
55mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • In a bowl combine the 1/4 cup sugar and cornstarch. Then mix in the berries. Place the berries in a 13 x 9 baking pan.
  • In another bowl cream butter and sugar. Add in flour, salt, baking powder, and milk.
  • Spoon the batter over top of the berries, using a spatula to smooth it out.
  • Sprinkle a little bit of sugar on top. Bake at 350 for 40-45 minutes.

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Reviews

  1. Looks like a good recipe HOWEVER, how many 10 X 6 pans are out there? 9 x 13. 8x8 or 9x9 but don't see many 10 X 6's.
     
  2. I think this is more like a black raspberry upside down cake. When I think of a cobbler, I think of something a bit heavier than this. My husband was disappointed because he was looking for the dough to be more like a pie crust. I thought it was good if I thought of it as an upside-down cake.
     
  3. Kenny and I picked black raspberries this morning and this afternoon we had cobbler. This recipe is great. I did a few modifications - I used 1/2 cup cold butter and cut in to dry ingredients and I used 1 cup heavy cream instead of milk. I greased 2 smaller pans with butter before adding the berries. YUM! Served with vanilla ice cream. YUM again!! Enjoy!
     
  4. This cobbler turned out amazingly well! I used 4 cups of the black raspberries and added a pint of red, all freshly picked from our garden. It is SOOO yummy! Thanks so much for posting the recipe
     
  5. If I made this recipe again I would most definitely add more fruit. I used a generous 4 cups of raspberries and it wasn't nearly enough. There was hardly any fruit with each spoonful, and a lot of dough/topping. Some parts of the pan had just a smear of fruit, like I spread a little jam on the dough. I had extra strawberries and blueberries so I made a compote and topped the cobbler with it. I also added some cinnamon and vanilla to the dough, and of course topped each serving with ice cream.
     
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Tweaks

  1. Kenny and I picked black raspberries this morning and this afternoon we had cobbler. This recipe is great. I did a few modifications - I used 1/2 cup cold butter and cut in to dry ingredients and I used 1 cup heavy cream instead of milk. I greased 2 smaller pans with butter before adding the berries. YUM! Served with vanilla ice cream. YUM again!! Enjoy!
     

RECIPE SUBMITTED BY

I love Mexican and Italian foods. I look for low-fat recipes when possible. But most important is easy to fix and affordable recipes. I love the Reiman publications--Light & Tasty and Quick Cooking.
 
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