This delicious dessert suffers from an identity crisis. The raspberries are sprinkled over the top of the batter, but most of them end up blanketed under a tender, moist sponge cake with a crispy-thin top. Technically, the fruit on the bottom makes it a cobbler…but the finished dessert is more like a cake.
Let's just call it the best of both worlds!
Prep time: 15 min | Cook time: 60 min | Total time: 75 min | 10 Servings
butter (1 stick, cut into small pieces)
unbleached all-purpose flour
1 ½ cups
whole or lowfat milk
Earthbound Farm Frozen Organic Red Raspberries (10 oz)
Vanilla ice cream, frozen yogurt or whipped cream (for serving, optional)
Preheat the oven to 350 degrees F. Place the butter into 9x13-inch baking pan. Put it into the oven until the butter melts, about 3 to 4 minutes.
In a large bowl, stir together the flour, sugar, salt and baking powder. Stir in the milk until the batter is smooth.
Pour the batter evenly over the melted butter in the pan. With a rubber spatula, push the batter from the center into the edges of the pan to form a slightly raised border all around the sides. Separate the raspberries and sprinkle them over the batter, making sure to put some around the edges.
Bake for 45 to 55 minutes, or until the center, which will have some raspberries on the top, feels set when pressed and is lightly browned. The center may sink slightly.
Serve warm with ice cream, yogurt or whipped cream, if you like.
Fresh Variation: Substitute 2-1/2 cups fresh raspberries or blueberries for the frozen. The baking time remains the same.
Variation: Try using 1 package (10 oz) Earthbound Farm Frozen Organic Blueberries instead of raspberries for a delightful flavor variation.
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