When we first bought our camp in Maine, our neighbor Bobby invited me over to her camp to get to know each other and we instantly bonded over books and food and family life. Did I mention she is 81? Her wisdom and wit are legendary at the famous school she worked at and some of my husband’s friends attended, and her laugh can be heard across the lake.
While I was visiting she offered me a raspberry cobbler and sent me home with one for the kids. The sweetest! And it was probably one of the most delicious things I’d ever tasted. Like summer sunshine in your mouth. It felt I was tasting a New England hand me down recipe, something that makes for food memories of childhood summers spent in Maine.
When raspberry season started, I finally got around to texting her for the recipe, and voila! It was so good we might have licked the pan.
There is nothing in the world like the flavor of fresh summer raspberries. And when you add some soft sweet dough and creamy vanilla ice cream it is close-your-eyes good. You’ll be dreaming about this after you try it.
Also, if you’ve been around here for a while you may notice I have a thing for fruit desserts. If you have other berries or fruit you can try this strawberry rhubarb crisp, blueberry cake, and my mom’s banana cake.
Happy Eating! xoxo Katie
For the filling:
- 6 cups fresh raspberries
- 1/2 cup flour (or you could use 2 Tbsp cornstarch)
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 3 T. cold unsalted butter, cut into small pieces
For the topping:
- 6 Tbsp butter, melted
- 1 cup milk
- 1 cup sugar
- ½ tsp salt
- 2 tsp baking powder
- 2 cups flour
- 1 tsp vanilla
For the Sugar topping:
- 2 Tbsp melted butter
- ¼ cup sugar
Preheat oven to 400°F. Place raspberries, flour, ½ cup sugar and cinnamon in a large bowl; gently stir to combine. Let stand 5 minutes. Spoon mixture into a 13- x 9-inch baking dish; spread in an even layer.
In a separate bowl, stir together topping ingredients. Pour this mixture over the raspberries in the baking dish. Spread as evenly as you can, then brush the top of dough with melted butter and sprinkle sugar on top.
Bake in preheated oven until topping is very golden and crisp and strawberry mixture bubbles around edges, 35 to 40 minutes. Remove from oven; let stand at least 15 minutes or up to 1 hour. Serve with ice cream.
SherriAugust 17, 2022 at 8:57 am
Can this be used with other seasonal fruits? Peaches, plums, nectarines, apples, or pears?
KatieOctober 8, 2022 at 7:16 am
Hi Sherri – yes, interchanging fruits works! Just keep the cups of fruit roughly equivalent. 🙂
StephanieAugust 25, 2022 at 2:06 pm
could I use frozen raspberries for this recipe?
KatieOctober 8, 2022 at 7:14 am
Hi Stephanie – yes generally you can use frozen fruit instead of fresh, but with a few tips to help it come out as well such as
you may want to rinse it off first if it looks like it has ice formed around it which will add extra moisture. You also
may want to toss the frozen fruit in flour first to absorb the extra moisture frozen berries contain, and add 5 extra minutes to
the cooking time.