Ingredients for Black Raspberry Cobbler
- 4 cups fresh black raspberries
- 3/4 cup plus 1 tablespoon granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 large egg
- 2 (15 ounce) cans cherry pie filling
- 1 scoop vanilla ice cream
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How to Make Black Raspberry Cobbler
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons cornstarch.
- Gently fold in 4 cups fresh black raspberries (or 2 (15 ounce) cans cherry pie filling).
- Pour the raspberry mixture into a greased 13x9 inch baking pan.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in 1 large egg.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the raspberry filling in the baking pan, spreading it out with a spatula.
- Sprinkle 1 tablespoon of granulated sugar over the top of the batter.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream (optional)!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
133g
Fat
31g
Carbs
20g
