Best berry cobbler

    (126)
    50 min

    An easy to make cobbler recipe that can be made with any sort of berry you choose - raspberries, blueberries, blackberries or even cherries. Serve warm with vanilla ice cream for an unbeatable pud.


    124 people made this

    Ingredients
    Serves: 8 

    • 250g plain flour
    • 200g caster sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3 tablespoons butter, melted
    • 150ml milk
    • 1 teaspoon vanilla extract
    • 1 egg, beaten
    • 250g raspberries

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23cm baking dish.
    2. In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared dish.
    3. Bake in preheated oven 35 to 40 minutes, until top is firm.
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    Reviews & ratings
    Average global rating:
    (126)

    Reviews in English (102)

    by
    83

    I was actually looking for more of a cake or buckle, so when i read the reviews describing this as such i gave it a try. My family adores this recipe. It tastes like a cobbler but is a cake, it's great. I find, though, that i had to cook it almost 55 minutes... so I would advise checking it every 5 minutes after the recommended 40.  -  09 Apr 2003  (Review from Allrecipes US | Canada)

    by
    47

    This is more like a 'buckle' than a cobbler, but so yummy. I followed the recipe as written, (had to add more milk & bake longer, about an hour.) I used blackberries, cause I'd been out picking them. I topped it w/crumb topping as in the 'Blueberry Buckle', recipe found in this site, & drizzled with glaze after it cooled. Made one for my friend & her family also & they all loved it. Thanks!!  -  13 Aug 2006  (Review from Allrecipes US | Canada)

    by
    42

    This is DEFINATELY NOT a cobbler, but a pretty good coffee cake. It needed a glaze. I made a glaze for it. 1/2 cup powdered sugar, 1/2 teaspoon almond extract, 2 teaspoons water. It was very good on the cake. My family ate it up. I also made it with frozen raspberries. I didn't have any problems with the raspberries being frozen. Will definately make again.  -  15 May 2005  (Review from Allrecipes US | Canada)

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