Raspberry Cobbler

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Happy Monday! I had a big bag of frozen raspberries so I thought it was a good time to use them for a cobbler. Raspberries and chocolate are a great combo so I decided to make dark chocolate biscuits to be the topping.

This dessert is the perfect treat for Spring time. You can serve it with ice cream or whipped cream.

Let’s start with the recipe.

Yield a 2 or 2.5 quart baking dish


For the raspberry filling:

24 oz. frozen raspberries

4 tablespoons white granulated sugar

4 tablespoons cornstarch

1 tsp lemon juice (fresh if possible)

1 tablespoon vanilla extract

For the chocolate biscuits

1 cup plus 2 tablespoons all purpose flour

1/3 cup dark cocoa powder

3 and 1/2 tablespoons white granulated sugar

pinch of salt

half cup of butter (8 tablespoons), cold and cut into small pieces

1/2 cup plus 3 tablespoons buttermilk

1/4 cup chocolate, cut into small pieces or you can use chocolate chips


For the filling

1.- Preheat oven to 425 F. Grease your baking dish.

2.- In a bowl, mix the raspberries, sugar, cornstarch, lemon juice and vanlla extract. Mix well and pour all of this mixture to your baking dish. Bake for 10 minutes.

For the biscuits

1.- In a medium size bowl, mix flour, cocoa, sugar and salt. Add in the butter pieces and cut these pieces into the dry ingredients. You can use a pastry blender or a knife. Mix and cut very well until the mixture is crumbly and the butter is just as the size of small peas.

2.- Add in buttermilk and mix with a fork or your hands until a dough forms. Keep kneading just until the dry ingredients are incorporated. Add in the chopped chocolate or chips.

3.- Place the dough onto a lightly floured surface and using your hands pat down into an even layer about 1 inch thick. Use a cookie cutter (I used a heart shaped one) to cut out the biscuits.

4.-Add the biscuits on the topped of the baked fruit and return to the oven. Bake for about 20 minutes. You’ll know it’s ready when the fruit starts bubbling and biscuits are set and baked through.

5.- Take it out from the oven and let it cool for about 15 minutes. Then, serve with vanilla ice cream!


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