Making this cobbler has been on my mind a lot lately and I just needed to make it. I bought fresh blueberries and tucked them in the back of the refrigerator. However, when I went to gather the ingredients, the blueberries mysteriously disappeared and were nowhere to be found. Well, maybe not so much a mystery. I pretty much know where they went.
One of my twins just loves them and I’m pretty certain he is behind the missing blueberries. Since I no longer had the main ingredient for my cobbler, I had to find a substitute. What to use? I rummaged through the freezer and found a bag of raspberries. Yes, they would do. How did it turn out? Perfect! Crackles of sugar top a melt in your mouth lemon cake and saucy sweet, and a bit tart, raspberries underneath! Yes, I am so glad my son ate the blueberries!
Let’s make this Lemon Raspberry Cobbler!
Place frozen raspberries in 11×7 lightly greased pan.
Juice of one lemon, about 3 Tablespoons.
Sprinkle with lemon juice and sugar. Add 1 Tablespoon corn starch to sugar, if like thicker cobbler, I didn’t. It thickens a little as it cools.
Whisk together flour, part of sugar, baking powder and salt.
Margarine is incorporated.
1/2 cup coconut milk. Whole or skim milk will work also.
Whisk just until mixed. It will be thick.
Sugar and corn starch.
Sprinkle sugar and corn starch on top of batter.
Pour boiling water on top. Don’t skip this part!
It looks strange I know. You want it to do this. Oh yes, you do!
This is the result of the boiling water. I told you not to skip this part!
Just look at the soft lemony cake and the saucy raspberries! Don’t forget the sugary crackles atop!
Lemon Raspberry Cobbler
- 12 oz. (about 2-1/2 cups) frozen or fresh raspberries
- 3 Tablespoons lemon juice, 1 medium to large lemon
- 2 cups sugar, divided
- 3 Tablespoons margarine, room temperature
- 1/2 cup coconut or whole milk
- 1 cup all purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 – 2 Tablespoon corn starch*
- 1 cup boiling water
- 1 – 2 teaspoons lemon extract**
Heat oven to 350 degrees F. Lightly grease 11×7 pan. Put frozen raspberries in bottom of pan. Sprinkle with lemon juice and 1/4 cup sugar*. In a bowl, stir together flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Add softened butter and mix to incorporate margarine. Stir in coconut milk until just mixed, it will be thick. Spread on top of raspberries. Bring water to boil, add desired amount lemon extract** to water. Stir remaining 1 cup sugar with 1 Tablespoon corn starch. Sprinkle over batter. Pour boiling water over batter and carefully place in oven. Bake 40 to 50 minutes, until top is golden and raspberry sauce is bubbly.
8×8 pan can be used, be certain to adjust time.
Different fruit may also be used as well as complimenting extracts.
*If you prefer a thicker fruit base, use 1 Tablespoon corn starch mixed with the 1/4 sugar that tops the fruit.
**1 teaspoon lemon extract gives you a hint of lemon. Use 2 for more of a lemony flavor.