When you’re looking for an easy-to-make, delicious dessert or sweet addition to brunch, look no further than my Chocolate Chip Raspberry Cobbler!
I don’t think cobblers get enough love (in the fall, we are obsessed with this cinnamon apple cobbler!). They’re similar in texture to cake, but follow the same cooking technique as a Dutch baby (the batter gets poured into a hot, preheated pan with melted butter before returning to the oven). It’s kind of incredible how something so simple can be utterly delicious.
Why You’ll Love This Recipe:
- It’s sweet and tart with juicy raspberries bursting in every bite!
- There’s just 10 minutes of prep time before baking.
- Easily adaptable to any fruit you have on hand (and yes, frozen fruit is fine!).
For more easy and delicious dessert recipes, try my blueberry dump cake, this moist lemon ricotta pound cake, or easy orange ricotta cake a try next!
Ingredient Notes
- Unsalted butter is melted in a hot cast-iron skillet before the batter is added.
- Fresh raspberries, tossed with a little sugar and lemon zest are added right on top of the cobbler batter. If using frozen berries for this recipe, thaw and drain them first.
- All-purpose flour, though almond flour can be used to make this gluten-free.
- Baking powder: To help the cake rise.
- Kosher salt: To season all ingredients.
- Whole milk (or non-dairy milk)
- Vanilla extract or you could use vanilla bean paste
- Chocolate chips or chocolate chunks because why the heck not?!
Equipment: This cobbler recipe is written for a 12-inch cast-iron skillet. You can certainly bake it in another oven safe baking dish, but the cook time will change based on the size.
Step-by-Step Instructions
Cobblers are seriously so simple to make! Novice bakers will appreciate their quick prep time, while more experienced bakers will relish the rewards of high-quality ingredients shining in an easy, approachable way. Here’s what you need to know:
- Preheat a cast-iron skillet with a little butter in it in a 350°F oven while you prep everything else.
- Toss the raspberries with sugar and lemon zest.
- In a medium bowl, mix the dry ingredients, then pour in milk and vanilla extract. Whisk until smooth.
- Carefully remove the hot skillet from the oven, then pour the batter into the hot melted butter. Smooth into an even layer, then sprinkle on the sugar-coated raspberries and chocolate chips. Bake for 30 minutes.
That’s it! When the cobbler is done, it should have crisp edges, be fully set, even at the center, and you’ll see that the raspberries have sunken down into the cake a bit. Allow this cool a little (or completely), then serve with powdered sugar, whipped cream, ice cream, sweetened mascarpone… whatever toppings you like!
Expert Tips
- For an extra indulgent touch, serve the cobbler warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
- Make sure you preheat the skillet with butter until it’s melted and hot so that the batter immediately begins to cook when added to the warm pan.
- Don’t overmix the batter once you add the milk. A few lumps are perfectly fine and will result in a lighter texture.
- If your raspberries are particularly tart, add a little extra sugar to the filling.
- Instead of chocolate chips, you could use nuts, white chocolate chips, or oats for added texture.
Make-Ahead and Storage
- Make-ahead: You can prepare the cobbler ahead of time by assembling it up to the point of baking, then covering and refrigerating it until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm individual portions in the microwave or reheat the entire cobbler in a preheated oven until heated through. Alternatively, you can let it sit out at room temperature for 30 minutes or so and eat it without reheating.
Freezing: Allow the cobbler to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight, then warm it in a preheated oven until heated through.
Serving Suggestions
Enjoy cobbler on its own or with a side of vanilla ice cream for a decadent treat. It’s also a great addition at brunch alongside coffee or tea (and it’s not super heavy, which I appreciate at breakfast time).
Easy Cobbler Variations
- Sprinkle a handful of coarse sugar over the batter before baking for a delightful caramelized crust.
- Instead of raspberries, use blackberries, blueberries, or strawberries.
- To make dairy-free, use plant-based butter and non-dairy milk.
- To make the cobbler gluten-free, simply switch out the all-purpose flour with almond flour or almond meal. Personally, I love almond desserts, so this sounds incredible. Just note it will have a nutty taste. Sprinkle on sliced almonds before baking for an extra almond flavor!
If you’ve got just 10 minutes to spare, you can easily whip this up and have it baking away in no time. A perfect recipe for celebrating fresh raspberries and one I know my family will be begging me for again and again!
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40-Minute Chocolate Chip Raspberry Cobbler
Video
Ingredients
- 3 Tbsp (42g) unsalted butter
- 1 cup (125g, 5oz) fresh raspberries
- ½ cup (100g) + 1 Tbsp (12g) granulated sugar, divided
- 1 tsp lemon zest, about ½ medium lemon
- 1⅓ cups (140g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp Kosher salt
- ¾ cup (177mL) whole milk
- 1 tsp pure vanilla extract
- ⅔ cup (93g) chocolate chips or chocolate chunks
- Serving suggestions: powdered sugar, homemade whipped cream, ice cream, sour cream, or a dollop of sweetened mascarpone
Instructions
- Preheat the pan. Preheat an oven to 350°F (175°C). Place 3 Tbsp (42g) unsalted butter in a 12-inch cast-iron skillet, then place it in the oven while you make the batter.
- Prepare the raspberries. Place 1 cup (125g) of raspberries in a mixing bowl. Add 1 Tbsp (12g) granulated sugar, 1 tsp lemon zest, then toss well to thoroughly mix.
- Whisk the dry ingredients. In a separate bowl, combine 1⅓ cup (140g) all-purpose flour, ½ cup (100g) granulated sugar, 1½ tsp baking powder, and ½ tsp Kosher salt, then whisk well.
- Add the wet ingredients. Pour in ¾ cup (177mL) milk and 1 tsp vanilla extract, then whisk until smooth.
- Bake the cobbler. Carefully remove the skillet from the oven, then pour the batter in all at once. Scatter the sugary raspberries all over the top, being sure to scrape all the sugar and lemon zest remaining in the bowl. Sprinkle with ⅔ cup (93g) chocolate chunks. Transfer to the oven, then bake until golden brown and puffed up, about 30 minutes. Serve heaping scoops warm with powdered sugar, whipped cream, or other suggested toppings!
Notes
- Nutrition facts do not include serving suggestions (eg, whipped cream, ice cream, etc.).
- Make-ahead: You can prepare the cobbler ahead of time by assembling it up to the point of baking, then covering and refrigerating it until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm individual portions in the microwave or reheat the entire cobbler in a preheated oven until heated through. Alternatively, you can let it sit out at room temperature for 30 minutes or so and eat it without reheating.
- Freezing: Allow the cobbler to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight, then warm it in a preheated oven until heated through.
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