Raspberry Cobbler

This raspberry cobbler makes such a simple yet delicious summer dessert! Paired with a spiced sourdough topping, the fresh raspberry filling has just the right balance of sweetness to acidity. Everyone will love this easy cobbler – especially served with ice cream!

Nothing can really compare with fresh berries during a Pacific Northwest summer. My mom and I love picking berries – blueberries, strawberries, blackberries, and of course raspberries! There’s something so relaxing and lovely about filling a bucket with berries on a warm summer morning. We always come back with several pounds of fruit, most of which disappears within a day.

The rest though are great for freezing or for making yummy treats with, like this raspberry cobbler. Because it’s so simple, the flavor of the fresh berries really gets to shine! There’s no fancy dough to make like a pie or special cream filling like in a tart. Just raspberries with a little honey and spices – and wow is it delicious!

What is a cobbler?

A cobbler is basically a fruit pie without a bottom crust layer. The topping can either be actual pie crust or it can be a sweet biscuit dough. They’re often confused with crisps, which are desserts made of a fruit filling with a streusel topping. Both are an easy and yummy way to use fresh fruit such as berries, apples, pears, or stone fruits.

What to serve with Raspberry Cobbler

You can definitely enjoy your raspberry cobbler by itself… BUT it will taste absolutely amazing with a scoop of vanilla ice cream or a dollop of whipped cream. 🙂

If dairy makes your stomach upset, try your cobbler with whipped coconut cream. It’s super easy to make and works well with fruity desserts.

Tips for making Raspberry Cobbler

• I love making raspberry cobbler in individual ramekins – they’re just so cute! However, you can absolutely make this recipe in a single large baking dish – just make sure to bake it for 40 minutes instead of 20!
• You can absolutely prep this recipe ahead of time and then just keep it in the fridge until you’re ready to bake the cobbler. This way you can have a warm dessert without all the hassle of preparing it right after dinner.
• Cover any leftover cobbler and store it in the fridge for up to 3 days after baking it.

Tools you will need

For this raspberry cobbler, you’ll need two mixing bowls, measuring cups, a rolling pin, and either 8 individual ramekins or baking dish.

Raspberry Cobbler Ingredients

• 1/2 cup flour – You can use all-purpose or a combination of all-purpose and whole wheat flour.
• 1/2 cup sourdough starter – Can be active or discard, either works!
• 1/2 cup oats – They add a fun texture to the cobbler crust – try using old-fashioned or quick oats.
• 1/4 cup coconut oil – You can also use butter if you like.
• 4 cups raspberries – Fresh raspberries are best so that the filling doesn’t become too runny. If you have to use frozen, de-thaw them first, and then pat them with a paper towel to remove excess moisture before making the filling.
• 3 tbsp honey – Honey makes a great sweetener, especially during the summer, but you can also use maple syrup if you prefer.
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp vanilla
• pinch of salt

How to make Raspberry Cobbler

Preheat your oven to 375 degrees Fahrenheit, and use the convection setting on your oven if you have it!

To make the cobbler topping, combine the flour, oats, baking powder, salt, and 1/2 tsp cinnamon in a bowl.

Add the coconut oil to the dry ingredients and stir together. The dough will be pretty crumbly at this point.

Next, add in the sourdough starter and 2 tbsp honey and stir together so that the dough forms a clump. Cover the bowl and place the cobbler topping in the fridge while you make the filling.

In a small bowl, stir together the raspberries, vanilla, 1 tsp cinnamon, and 1 tbsp honey.

Grease the baking dish or individual ramekins with coconut oil.

Divide the raspberry filling between the ramekins or pour it into the greased baking dish.

Take the cobbler topping out of the fridge and roll it out to about 1/2 inch thick. If you’re using individual ramekins, cut out 8 circles of cobbler topping that will fit on top of the ramekins. Place the circles of cobbler dough on top of the raspberries.

If you’re using a baking dish, still cut out circles of cobbler dough and arrange them on top of the raspberries to cover the top of the cobbler.

Bake the individual ramekins for 20 minutes, until golden brown on top and the filling is bubbling. If you’re making a single cobbler, bake it for about 40-45 minutes.

Let the cobblers cool for a few minutes before serving with ice cream or whipped cream!

Looking for more recipes with berries?

If so, make sure you head over to the Kitchen Counter! Here are a few favorite baking treats to get you started:

• Blueberry Cinnamon Rolls
• Raspberry Bread
• Sourdough Coffee Cake
• Sourdough Blueberry Muffins
• Sourdough Pop Tarts

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.