Raspberry Cobbler
You can have this homey, old-fashioned dessert in the oven in a matter of minutes so it’s great for a weeknight supper or a pot luck. Lemon zest and juice in the biscuit topping is a perfect partner for the berries.
Ingredients
- 2 bags 12-ounces frozen raspberries
- 2/3 cup sugar
- 3 tablespoons quick cooking tapioca
- 2 lemon zested and juiced, divided
- 2 cups biscuit mix
- 1/2 cup milk
- 1/4 cup sugar
Instructions
- Preheat oven to 350°F.
- Butter or spray a 1 ½ quart baking dish.
- Turn raspberries into baking dish.
- In small bowl, stir together sugar, tapioca, half the lemon zest and juice.
- Stir into raspberries in baking dish. Bake until berry mixture is beginning to bubble around edges, about 20 to 25 minutes.
- Meanwhile, in large bowl, stir together biscuit mix, sugar and remaining lemon zest and juice. Stir in milk just until mixture is moistened.
- Drop biscuit mixture by rounded tablespoons onto hot berry mixture and bake until topping is nicely browned, about 30 to 40 minutes. Serve warm or cold.
- Top with whipped or pour cream or ice cream, if you wish.
Notes
This recipe was provided by a third party and we do not have complete nutrition information for it.
Nutrition
Calories: 229kcal | Carbohydrates: 53g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 95mg | Fiber: 3g
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