This raspberry cobbler is a simple, homey, and ridiculously delicious dessert. Plus, it’s made with only five ingredients—fresh raspberries, self-rising flour, sugar, butter, and milk.
*Recipe from Ree Drummond, the Pioneer Woman. Ree makes her cobbler with blackberries, which I swap for fresh raspberries.
What’s to love about this raspberry cobbler
- This fruit cobbler comes together in a matter of minutes. Seriously, from prep to the oven, five minutes.
- Since this dessert takes no time at all, it’s perfect for last-minute hosting and when you’re stretched for time.
- Five simple ingredients — that’s it! Butter, sugar, milk, self-rising flour, and berries. If you don’t have self-rising flour on hand you can make your own. Follow these easy instructions from My Baking Addiction.
- This recipe is really adaptable. Use whatever fresh fruit is available or in season — chopped strawberries, peaches, blueberries. You can also top the fruit cobbler batter with turbinado sugar for a little extra texture, instead of regular sugar as called for. No matter the fruit or sugar topping you choose, you’re going to love Ree’s cobbler.
What you’ll need for this cobbler
- Self-rising flour
- Melted butter
- Fresh raspberries
How to make raspberry cobbler
1 — Combine self-rising flour and sugar with a whisk.
2 — Whisk in the milk, followed by the melted butter. Whisk until smooth.
3 — Pour the cobbler batter into a well-buttered pie dish or cast-iron skillet (10” x 1.5” deep).
4 — Top the batter with fresh raspberries.
5 — Sprinkle 1/4 cup of sugar over top.
6 — Bake at 350 for 55-60 minutes, or until golden and cooked fully.
What to serve with raspberry cobbler
- Whipping cream is my go-to for fruit cobblers and cakes. So good.
- Vanilla ice cream is also a very solid decision. Just saying.
If you give this raspberry cobbler a try, let me know in the comments below. I love to hear from you!
Looking for more fruity dessert ideas? Try these favs!
- Raspberry Almond Oat Squares
- Strawberry Shortcake Muffins Recipe
- Blueberry Streusel Cake
- Cozy Fall Apple Crisp
Raspberry Cobbler, Pioneer Style
- 1/2 cup butter
- 1-1/4 cup sugar
- 1 cup self-rising flour
- 1 cup milk
- 2 cups fresh raspberries
- Preheat oven to 350 degrees.
- In a small bowl, melt butter.
- In a large mixing bowl, combine sugar and self-rising flour. Whisk in the milk.
- Add the melted butter to the sugar/flour mixture and whisk until smooth and well-combined.
- Butter a shallow baking dish or cast iron pan. I use a 10'' pie dish or a 10'' skillet (1-1/2 inches deep).
- Pour the batter into the buttered baking dish.
- Evenly distribute the raspberries over the top.
- Sprinkle the remaining ¼ cup sugar over the top.
- Bake at 350 for 55 to 60 minutes, or until golden and bubbly.
- Let cool slightly and serve with whipping cream or vanilla ice cream.