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| BLACK RASPBERRY COBBLER | |
 1/2 cup (1 stick) melted butter 3/4 cup milk 1 1/2 cups sugar, divided 1 cup all-purpose flour 1 1/2 tsp. baking powder 2 cups black raspberries Pour the melted butter into the bottom of a 7x11-inch baking dish. Mix together milk, 1 cup sugar, flour and baking powder. Pour this mixture over the butter. DO NOT STIR. Pour the berries over the batter and butter. DO NOT STIR. Pour the remaining 1/2 cup sugar over the berries. DO NOT STIR. Bake the cobbler at 350°F for 30 to 45 minutes, or until the crust is browned and set. | |
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recipe reviews #177470
Karen Mahan (New Mexico) says:
Super easy and delicious. To make it even easier I melt the butter in the baking pan in the oven as I mix the batter. I use gluten free flour and substitute honey for the sugar (1/2 cup of honey). With wild black raspberries picked from the pastures' perimeters, this recipe is something I use every summer. And in the winter with frozen berries of all kinds. Yum!
#178571
Doob (Ohio) says:
This was pretty darn good, and no egg please! I rather not add something I am allergic to.
#185555
Jean (Indiana) says:
There are just 2 of us at home, I would like to know if I can make normal size per recipe but then freeze 1/2 of the cobbler ?
Or if no freezing could anyone cut the recipe in half ?
Or if no freezing could anyone cut the recipe in half ?
#185576
Cooks.com replies:
Hi Jean,
You can wrap the leftover cobbler and freeze.
-- CM
You can wrap the leftover cobbler and freeze.
-- CM
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