Print Recipe

Raspberry Cobbler




  • 1 teaspoon ground cinnamon
  • 2 teaspoons plus 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup boiling water
  • 2 cups fresh raspberries
  • Biscuits


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 2/3 cup skim milk


  1. Filling: Heat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
  2. Mix cinnamon and 2 teaspoons sugar in small bowl.
  3. Mix 3/4 cup sugar and cornstarch in saucepan. Gradually stir in boiling water. Bring to a boil; add berries.
  4. Pour into prepared dish.
  5. Drop dough over berry mixture, 1/8 cup for each biscuit, for a total of 12. Sprinkle with cinnamon-sugar.
  6. Bake for 40 minutes or until biscuits are browned.
  7. Biscuits: Mix flour and baking powder in small bowl.
  8. In another bowl, mix oil and milk. Add to flour mixture; stir until ball forms.


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