An intoxicatingly sweet dessert for one. Or share at your own risk.
Have you ever been obsessed with a particular food; incorporating it into every meal you can and making trips to Publix 7 minutes before close for it? Well, I understand. I have a raspberry problem. They’re being tossed in salads, mixed into cornbread batter, and blended into vinaigrettes. But this cobbler reigns supreme.
It is so easy to make when your sweet tooth is raging and you want a minimal effort/ commitment treat. Need a reason to uncork that bottle of red that’s gathering dust? Here it is. What you do with the rest of the bottle is your business. Any medium to full bodied red will work, but I prefer a rich, sensual Cabernet Sauvignon.
Things to Know
- This is technically a recipe for a cobbler that will fill two small ramekins, so use one large one or a mini casserole dish.
- You can use the remaining raspberry juice-wine mixture to pour over ice cream!
Raspberry Cabernet Cobbler
- 2 tablespoons unsalted butter (or coconut oil)
- 1/4 cup all-purpose flour
- 1/4 cup + 2-4 tablespoons white sugar
- 1/4 cup milk (dairy or almond)
- 1/2 teaspoon baking powder
- 8-12 fresh or frozen raspberries
- 1/4 cup red wine
Preheat oven to 350 degrees F. Place raspberries in a bowl with red wine and 2-4 tbsp sugar( add sugar to your liking). Set aside. Melt the unsalted butter and pour into your ramekin. Sprinkle butter with cinnamon.
Combine the flour, remaining sugar, baking powder and milk together. Pour this batter over the melted butter. DO NOT stir.
Pour raspberries and half of their juice on top of the batter. Place ramekin on a baking sheet or foil to catch any potential spillage. Bake for 40-45 minutes, or until you see that beautiful golden crust with fruit peeking through! Pair your cobbler with that same wine and a SATC rerun.