Raspberry Cobbler

Sunshine, blue skies and warm temperatures are the perfect combination for delicious ripe fruits. My raspberry patch started producing raspberries very early this year and my freezer is stocked with many bags of beautiful raspberries. I have shared a few pickings with friends as they were ripening fast and my freezer was getting full.

I have made few batches of raspberry jam, a combination of jams that included raspberries and many sweets filled with the juicy red and golden berries.  

This  Cobbler is a family favourite and I have been making it since my children were very young.

 I use whatever fruit is in season and right now it is raspberries.
This recipe is quick and easy, you can double it for a larger crowd and it is so good!
Bake up a pan for your family and friends and enjoy with a cup of coffee or tea.

 

Pam's Raspberry Cobbler

 

 The ingredients you will need for the fruit layer

 

The ingredients you will need for the batter ( I use coconut oil but butter/shortening works)

 

The fruit is cooked and batter blended, ready to layer

 

 The batter is poured into a greased pan



 I ladled the fruit filling over the batter



 Raspberry Cobbler just out of the oven



Serve with a few fresh raspberries

or the way my Grandmother and Mother served it, with fresh whipping cream

poured over top! So delicious and moist.

 

PAM'S RASPBERRY COBBLER RECIPE

 

11/2 cups fresh fruit (can use frozen just thaw) see note below*

1 cup sugar - divided

1/4 cup water

1 egg

1 Tablespoon coconut oil, butter or shortening

1 Tablespoon milk

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

cream

Preheat oven to 375.  Grease 8x8 inch square pan.

In a medium sauce pan combine prepared fruit, 1/2 cup sugar and the water.

Bring to a boil, stirring frequently, keep fruit mixture hot.

Meanwhile in a medium sized bowl with a spoon, beat egg, 1/2 cup sugar and

the coconut oil until fluffy. Add milk, stir in flour, baking powder and salt.

Spread batter in a greased baking dish, spoon cooked fruit mixture over top.

Bake 25-30 minutes until lightly browned and set in the middle.

Serve with cream or ice cream.

Serves 6

*Note: I used raspberries today but if using peaches, pears, plums etc. thinly slice the fruit

before adding to saucepan.

 

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Thich Nhat Hahn