Ingredients:

  • 4 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup whole milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Place the butter in a 9x9 inch baking dish and put it in the oven for a few minutes until completely melted. Remove the dish from the oven.
  2. In a separate bowl, gently combine the raspberries, 1/2 cup granulated sugar, lemon juice, and cornstarch. Stir slowly to avoid crushing the berries.
  3. Pour the raspberry mixture directly over the melted butter in the baking dish, spreading them evenly without mixing the butter into the fruit.
  4. In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt until uniform.
  5. Stir in the whole milk and vanilla extract until combined.
  6. Pour the batter over the raspberry layer, allowing it to float atop the berries.
  7. Bake for 60 minutes or until the crust is golden-brown and the fruit is bubbling.
  8. Remove the Raspberry Cobbler from the oven and let it sit for 10 minutes before serving.