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

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Level: Easy

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24
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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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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.

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suenndy on 7.3.2010

How would fresh peaches work in this recipe? Looks yummy

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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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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?

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Kelly on 6.28.2012

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

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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!

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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!

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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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