Raspberry and Blueberry Cobbler

Rating: 4.62 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve with plain vanilla ice cream.

By rbabyrolle

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Topping:
Filling:

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.

  • Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.

  • Bake in preheated oven until the topping is golden brown, about 25 minutes.

Nutrition Facts

Per Serving:
295 calories; protein 2.2g 4% DV; carbohydrates 53.2g 17% DV; fat 9g 14% DV; cholesterol 22.9mg 8% DV; sodium 196.3mg 8% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

GabZ1985
Rating: 5 stars
08/13/2014
I tried this recipe on a whim since I had blueberries and raspberries about to go bad. I followed all the ingredients to a T and it turned out great! I didn't have a cast iron skillet so I cooked the berry mixture in a pan first and then transferred it to a dish where I scooped the topping on top of it. I feel the topping didn't cover as much of the berries as I would've liked since the berries were poking out from underneath all over the place but I may have made the scoops too big. Word of advice dish out small scoops to make sure you have enough to cover it all evenly. I would definitely do this recipe again; simple easy and verrrrrry good! Read More
Helpful
(7)
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
GabZ1985
Rating: 5 stars
08/13/2014
I tried this recipe on a whim since I had blueberries and raspberries about to go bad. I followed all the ingredients to a T and it turned out great! I didn't have a cast iron skillet so I cooked the berry mixture in a pan first and then transferred it to a dish where I scooped the topping on top of it. I feel the topping didn't cover as much of the berries as I would've liked since the berries were poking out from underneath all over the place but I may have made the scoops too big. Word of advice dish out small scoops to make sure you have enough to cover it all evenly. I would definitely do this recipe again; simple easy and verrrrrry good! Read More
Helpful
(7)
Kim's Cooking Now
Rating: 4 stars
06/04/2014
These were tasty! I cut the recipe down to 4 servings and baked in ramekins. I used blackberries in place of the blueberries (because that's what I had on hand). Any berry would work well in these! I found these to be not too sweet which I liked. The tartness of the berries really shines through. Read More
Helpful
(7)
Brandi Stogsdill
Rating: 4 stars
07/04/2016
This was super yummy! I will be making this again and again with a few modifications. The first time I made it I used 2 cups blueberries 3/4 cup raspberries and 3/4 cup blackberries. I cooked the fruit in a saucepan instead of a cast iron skillet and baked it in an 8x8 glass pan. It was good but here are a few changes I will make the next time I make it. I would cut the sugar in the filling down to 1/2 a cup instead of the 3/4. It was a little too sugary for my tastes. I would use brown sugar instead of white for the topping. I would also add some vanilla and/or cinnamon to the topping as well. Though the topping is yummy as is I think it could use a little more pizzazz. Overall this is a great recipe and it works with any berry! Yum! And bonus this can be made dairy free and even gluten free if you use a GF flour! Read More
Helpful
(1)
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Jay
Rating: 4 stars
12/08/2016
Added frozen strawberries...no problem. The pre-boiling step really =helped it to hold together when done. Read More
mama sher
Rating: 4 stars
07/30/2014
Tried it and was wondering what to do with the 1/4 boiling water listed in the topping ingredients? With no one to ask I processed the dry ingredients and butter in my food processor and then poured in the 1/4 cup boiling water gradually. It lumped and then after proceeding with the berry filling mixture I placed spoonfuls of the "dough" on top and baked it. Turned out fine so I must have done the correct thing. Read More
Jody Kronvall
Rating: 5 stars
07/04/2017
Easy enough to make and a big enough hit that I've made in twice in two weeks. Great by itself or ala mode. Used home grown raspberries and u-pick local blueberries. Read More
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Martha
Rating: 5 stars
07/09/2017
Made it just as recipe was written. Great dessert! will make it again. Read More
CRose
Rating: 5 stars
08/03/2018
When I can get my husband to eat fruit it s a 5 Star recipe. Very easy in whatever pan you make it in. I made a plain cheesecake to also serve it on. Very good! Read More
Courtney Wood Szollosy
Rating: 5 stars
03/30/2018
Absolutely delicious full of flavor and easy to make! It's a new spring / summer favorite in our house! Read More
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