Carla Hall's Raspberry Cobbler
Warm Fruit Pie
Raspberry Cobbler Recipe: A warm cobbler is best served with a generous scoop of ice cream.
- 2-3 cups fresh Raspberries
- 2/3 cup All-Purpose Flour
- 1/3 cup Granulated Sugar
- 1/2 teaspoon Salt
- 3 Egg (whisked)
- 4 tablespoons melted Butter
- 1 Lemon (zest and 1 tablespoon juice)
- 1/3 cup Whole Milk
- Butter for greasing
- Salted Caramel Ice Cream to serve
Carla's Rescued Raspberry Cobbler - 1
Butter for greasing
2-3 cups fresh Raspberries
Preheat oven to 365 degrees F. Generously grease a 9-inch pie dish with butter. Scattered the raspberries in the dish in an even layer.
2/3 cup All-Purpose Flour
1/3 cup Granulated Sugar
1/2 teaspoon Salt
3 Egg (whisked)
4 tablespoons melted Butter
1 Lemon (zest and 1 tablespoon juice)
1/3 cup Whole Milk
In a large bowl, whisk together the flour, sugar and salt until evenly distributed. Add the remaining ingredients and whisk until no lumps remain. Pour the mixture over the raspberries.
Salted Caramel Ice Cream to serve
Bake for 25 to 30 minutes or until the cobbler is set in the middle and a toothpick comes out mostly clean when inserted into the center. Allow to cool for 5 to 10 minutes before slicing. Serve with a scoop of ice cream.
1. Try this recipe with any kind of berry.