I learned something new about Stephen this week. He likes raspberries. How is it after 10 years of marriage I do not know that? It is not the first time I have bought raspberries. It is however, the first time I have ever seen him eat any and mention how much he loves them. So the man loves raspberries, as do we all.
I bought a flat of raspberries with the intention of making raspberry jam. But after me, Stephen and the kids ate our share I was short. I frozen some for smoothies and used two cups worth to make raspberry cobblers. It is definitely a recipe you want to make when there are plenty of mouths around to finish them off.
Source: Pioneer Woman Cooks
Makes 24 cobblers
2 cups self-rising flour (must use self-rising, sorry no improvising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling
Preheat oven to 350 degrees.
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream or eat them plain.
For mini cobblers: fill mini muffin tin with 1 tablespoon batter and one raspberry.