This rich raspberry cobbler is a twist on a classic fruit cobbler dessert. It is delicious enough to serve alone or alongside ice cream.
Don’t let these little ramekins fool you, a heck of a lot of dessert can fit into one of those things! I’m calling each ramekin one serving, but because the dessert is so rich. I’ll let you be the judge of your own “serving size”.
In the Midwest, raspberries are in season from late summer to early fall. You can find them in quite a few different varieties, but the most common kind you’ll find at a box grocery store are a red raspberry. Golden raspberries are becoming more popular so you might be lucky enough to find them or black raspberries at your local grocery store. The yellow varieties of raspberries tend to be sweeter than the red berries and black raspberries tend to be similar in taste to red raspberries.
The trickiest part of this recipe might be the “semi-homemade” crust, which are simply Grands!™ Flaky Layers Butter Tastin’™ Biscuits. Pulling those layers apart take some time and care, but the effort is totally worth it! As for any scraps that form circles to easily manipulate into that ramekin circular shape, you can cut them into fun shapes before tossing them all into the oven. When they’re done, you can toss them on top of the desert.
How to clean raspberries
To clean the raspberries, do not put them directly under running water. The pressure will smash the berries, making them harder to work with. Simply put them in a strainer or strainer or colander and swish them around in a bowl of water followed by a few dunks in and out of the bowl. Let excess water strain out over your sink.
Tip 1: If you don’t have ramekins, a shallow mug will get the job done. Alternatively, small form pans will work if you give the dessert time to cool.
Tip 2: Though it’s not necessary, I highly recommend a scoop of vanilla ice cream. My favorite dairy free ice cream at the moment is NadaMoo and it paired perfectly with the raspberry cobbler.
- 2 Pints fresh raspberries
- ½ Stick Butter
- 1 Cup sugar
- ½ Lemon
- 1 Tsp nutmeg
- 5 Cloves
- 3 Pillsbury biscuits
- 1 Tbsp Vanilla extract
- Pinch salt
Pull apart the biscuits into thin layers
Place biscuit layers on baking sheet
Place in oven heated to 350 degrees F
Let cook for 12 minutes or until bottoms are golden brown
Brush each round with a mixture of ¼ stick melted butter and ½ teaspoon of vanilla extract
In a medium sized saucepan, create a simple syrup melting one cup of sugar into a half cup of water. Let syrup come to a boil. Add butter, nutmeg and cloves. Let come to a boil again. Remove whole cloves
Remove from heat and set aside
In a medium soup pot, put clean raspberries and add simple syrup
Stir to incorporate the syrup
Let cool to just above room temperature
Place biscuit crust at the bottom of the ramekins
Layer with raspberry filling
Repeat steps 1 and 2 until ramekin is full, then top with a layer of raspberry filling
Optional: Decorate top with cut out biscuit shapes