Use a traditional cobbler base and include fresh raspberries to add a tart and sweet flavor for all to enjoy one bite at a time.
Ingredients
Makes 8 Serving(s)
Use the slider to multiply the batch
- 1 cup(s) Brown Sugar
- 0.5 cup(s) Water
- 4 teaspoon(s) Cornstarch
- 2 tablespoon(s) Vanilla Extract
- 0.5 teaspoon(s) Cinnamon
- 0.25 teaspoon(s) Nutmeg
- 6 cup(s) Raspberries
- 0 Cooking Spray
- 1 cup(s) All Purpose Flour
- 0.25 cup(s) Sugar
- 1 teaspoon(s) Baking Powder
- 0.25 teaspoon(s) Baking Soda
- 0.25 teaspoon(s) Salt
- 5 tablespoon(s) Butter
- 0.5 cup(s) Buttermilk
Directions
- Preheat oven to 400 degrees
- Combine the first 6 ingredients in a large bowl, and set mixture aside. Add raspberries, and toss gently to coat. Spoon raspberry mixture into a shallow 2 quart baking dish coated with cooking spray.
- Combine 1 cup flour, sugar, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add low fat buttermilk, tossing with a fork just until mixture forms a soft dough. Spoon dough into 8 mounds on top of raspberry mixture. Bake at 400 for 30 minutes or until topping is lightly browned and filling is bubbly. Serve warm or at room temperature.
- Prep: 0:06
- Cook: 0:30
- Wait: 0:00