Raspberry Cobbler for 8 Servings

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, toss the raspberries with the sugar, cornstarch, lemon juice, and salt until the berries are evenly coated in a thick syrup.
3. Pour the fruit mixture into a 9x9 inch baking dish or cast iron skillet, spreading it evenly to the edges.
4. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
5. Pour in the milk and stir until just combined, leaving a few small lumps for a tenderer crumb.
6. Pour the melted butter directly into the bottom of the baking dish (or mix into batter if preferred, though layering creates a better crust).
7. Spoon the batter over the raspberries in dollops; do not stir the batter into the fruit.
8. Bake on the center rack for 50–60 minutes until the filling bubbles around the edges and the topping is deep mahogany-gold.
9. Remove from oven and let the cobbler rest for at least 10 minutes to allow the fruit pectin to set.