Raspberry cobbler
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sharon Stevens | ||
| 4 | cups | Fresh raspberries |
| ¼ | cup | Margarine, at room temperature |
| 1½ | cup | Sugar |
| ½ | cup | Milk |
| 1 | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Water |
Directions
Preheat oven to 350F. Line an 8 inch or 9 inch square baking dish with raspberries. Make batter by mixing margarine, ½ cup sugar, milk,flour, baking powder, salt, and vanilla. Pour batter over fruit and spread evenly. Mix remaining sugar and water. Pour over batter.
Bake for 1 hour. SErve warm with cream, ice cream, or whipped cream.
Serves 8-9.
Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens