Raspberry cobbler

Yield: 8 Servings

Measure 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

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

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