The Pioneer Woman Tasty Kitchen
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Individual Raspberry Cobblers

5.00 Mitt(s) 11 Rating(s)11 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24

Description

Technically, I could also call these Raspberry Cobbler Cupcakes. That’s kind of what they are. You can substitute ANY fruit you have onhand: chunks of pear, cherries, blackberries, blueberries, chunks of apple.

They’re little. And lovely. And sweet.

Ingredients

  • 2 cups Self-rising Flour (You Must Use Self-rising)
  • 2 cups Sugar
  • 2 cups Milk
  • 2 sticks Butter, Melted
  • 1 teaspoon Vanilla Extract
  • 2 cups Fresh Raspberries
  • Extra Sugar For Sprinkling

Preparation

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.

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.

4 Comments

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Avatar of librarygirl62

librarygirl62 on 5.29.2011

Made them with apples…they are good! I would make them in bigger muffin tins and add more fruit next time.

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greekcook63 on 1.14.2011

I made these this morning with blueberries and they are so yummy. However they make only 20.

Avatar of suenndy

suenndy on 7.3.2010

How would fresh peaches work in this recipe? Looks yummy

Avatar of kbnolan

kbnolan on 6.30.2010

Are these being made in full size muffin tins or mini tins? Do they travel well to bring for a pool party?
Thanks for any feedback…

11 Reviews

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Avatar of Birdo

Birdo on 7.28.2012

So amazingly good & easy!!! I made it in a 9×13 pan and it came out just fine. Baked it for 50 minutes. Was anyone else thinking “a cuppa, cuppa, cuppa” from Steel Magnolias?

Avatar of Kelly

Kelly on 6.28.2012

I made this in a pan as a whole cake. Yum!

Avatar of jlpcooks

jlpcooks on 8.24.2011

Best part of a cobbler is the crusty edge part, which is why this recipe is perfect. Everyone gets maximum crusty edge parts! I agree with the other comments that these do stick even when you spray with cooking spray. I did find that letting them cool all the way before attempting to take them out of the muffin tins made a HUGE difference! They came out perfectly when I let them cool all the way. Additionally, I used a mixture of blueberries and raspberries. I used more than 3 berries per serving, and they were so tasty! Easy and fabulous!

Avatar of rainydays

rainydays on 8.3.2011

the taste IS amazing with a nice scoop of vanilla ice cream. But… they completely overflowed the muffin cups and were near impossible to get out because of that. I had even measured out the batter and had it in 24 muffin cups. Next time I will use even less batter per muffin cup and use 30 muffin cups. Better to do that than have a huge mess in the oven. Again, the taste was awesome, so I won’t dock the rating. Just beware of overflowing cups!

Avatar of joswald

joswald on 1.3.2011

I’ve made these at least a dozen times and tried different fruit – they always turn out great. Even better with ice cream!

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