Chocolate Raspberry Cobbler


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A winning combination, this time in cobbler form.

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Sacramento, CA

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 6 Tbs. butter
  • one 12-oz. package frozen raspberries
  • 2 C. white sugar, divided
  • 1 1/3 C. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 C. unsweetened cocoa powder, divided
  • 1/2 C. milk
  • 1 tsp. vanilla extract
  • 1 1/2 C. boiling water
  • whipped cream or ice cream (optional)

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Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats. Toss raspberries in 1/3 cup white sugar. Spread evenly over baking dish.  In a medium bowl, stir together the flour, baking powder, salt, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Pour on top of the raspberries in a baking dish.  Stir together the remaining cup of sugar and remaining cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with whipped cream or ice cream.

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