Best 7 Fresh Raspberry Apple Cobbler Recipes

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Calling all apple and raspberry lovers! Indulge in a delightful culinary experience with our freshly baked raspberry apple cobbler. This mouthwatering dessert combines the vibrant flavors of sweet, juicy raspberries and crisp, tangy apples, enveloped in a golden crust that shatters with every bite. Each recipe in this article offers unique variations to tantalize your taste buds. From the classic cobbler with a flaky, buttery crust to a healthier version with a crunchy oat topping, there's a recipe for every palate and preference. So, grab your apron and embark on a delightful journey of flavors with our exquisite raspberry apple cobbler recipes.

Here are our top 7 tried and tested recipes!

APPLE-RASPBERRY COBBLER



Apple-Raspberry Cobbler image

Pop a warming dessert into the oven in 10 minutes when you turn to canned pie filling and refrigerated pie crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 6

1 can (21 oz) apple pie filling with more fruit
1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 teaspoons milk
1 tablespoon sugar

Steps:

  • Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish, spoon both pie fillings and ginger; stir gently to mix well.
  • Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips. Continue weaving cross-strips with second half of strips, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.
  • Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 58 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 38 g, TransFat 0 g

APPLE BERRY COBBLER



Apple Berry Cobbler image

Provided by Kardea Brown

Categories     dessert

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
1 cup half-and-half
1/2 cup (1 stick) unsalted butter, melted
2 cups mixed berries (blackberry, raspberry and blueberry work well)
1/2 cup brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 small Golden Delicious apples, peeled and sliced (about 3 cups)

Steps:

  • Preheat the oven to 375 degrees F.
  • Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
  • Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
  • Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
  • Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.

MINI APPLE-RASPBERRY COBBLERS



Mini Apple-Raspberry Cobblers image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 mini apple-raspberry cobblers

Number Of Ingredients 13

6 tablespoons cold unsalted butter, cut into pieces, plus more for the pan
3 medium apples (such as Gala), peeled and chopped
1 pint raspberries
1/2 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon plus a pinch of kosher salt
2 teaspoons baking powder
1 large egg
1/3 cup cold buttermilk, plus more for brushing
Turbinado sugar, for topping
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375˚ F. Butter a 12-cup muffin pan. Combine the apples, raspberries, 1/4 cup granulated sugar, 1 tablespoon flour, the vanilla, cinnamon and a pinch of salt in a medium bowl. Toss and set aside.
  • Whisk the remaining 1 1/2 cups flour, 1/4 cup granulated sugar and 1/2 teaspoon salt and the baking powder in a medium bowl. Add the cut-up butter and toss to coat, then work the butter into the flour using your fingers until it looks like coarse meal with some pea-size bits. Whisk the egg and buttermilk in a small bowl, then add to the flour mixture and stir to form a sticky dough.
  • Divide the apple mixture among the muffin cups. Spoon the dough evenly over the fruit (about 2 tablespoons per muffin cup). Brush the dough with buttermilk and sprinkle with turbinado sugar. Bake until the fruit is bubbling and the dough is browned and cooked through, 25 to 30 minutes. Let cool at least 10 minutes, then scoop out of the pan and serve with ice cream.

RASPBERRY COBBLER



Raspberry Cobbler image

Berry fine, indeed: The jammy, intensely fruity base of this raspberry cobbler -- which packs in five whole cups of berries -- is balanced by a light, sweet biscuit topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 11

5 cups (1 pound 10 ounces) raspberries (red, black, or a combination of the two)
3/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon coarse salt
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling (optional)

Steps:

  • Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
  • Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
  • Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
  • Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.

APPLE-RASPBERRY PANDOWDY



Apple-Raspberry Pandowdy image

Entry-level bakers, this one's for you. Essentially a batter-topped cobbler, it's assembled in one pan: Toss tart apples with lime juice and cinnamon, then cover them with a drop-biscuit batter and a sprinkle of fresh raspberries. Finish with a fine veneer of sugar drizzled with hot water, so it melts into a delicate shell; then pop it in the oven until the top is crisp and golden brown, and present it with pride-a foolproof, down-home finale for your feast.

Provided by Greg Lofts

Categories     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 14

2 1/2 pounds tart apples, such as Granny Smith, cored, peeled, and cut into 1-inch-thick wedges
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
1 1/3 cups sugar, divided
1 1/4 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon pure vanilla paste or extract
1 cup unbleached all-purpose flour
1/4 cup rye flour
2/3 cup whole milk
1 1/2 cups raspberries (about 6 ounces)
1/3 cup hot water
Vanilla ice cream or heavy cream (optional), for serving

Steps:

  • Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
  • Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
  • Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
  • Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

Provided by Lisa Zwirn

Categories     Berry     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Kid-Friendly     Raspberry     Apple     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

1 cup (packed) golden brown sugar
1 tablespoon plus 1/2 cup all purpose flour
2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored, thinly sliced
1 cup frozen unsweetened raspberries (unthawed)
1/2 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
Vanilla ice cream or whipped cream

Steps:

  • Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
  • Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
  • Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.

APPLE RASPBERRY CRISP



Apple Raspberry Crisp image

This crisp is so delicious served with a scoop of vanilla ice cream. Guests are sure to love the crumble topping and sweet-tart filling.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 8

10 cups thinly sliced peeled tart apples (about 10 medium)
4 cups fresh raspberries
1/3 cup sugar
3 tablespoons plus 3/4 cup all-purpose flour, divided
1-1/2 cups old-fashioned oats
1 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup cold butter

Steps:

  • Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts :

Tips:

  • Use fresh, ripe fruit. This will give your cobbler the best flavor. If you can't find fresh fruit, you can use frozen fruit, but be sure to thaw it before using.
  • Don't overmix the batter. Overmixing will make the cobbler tough. Just mix until the ingredients are combined.
  • Bake the cobbler until the crust is golden brown and the filling is bubbling. This usually takes about 45 minutes.
  • Let the cobbler cool slightly before serving. This will help the filling to set.
  • Serve the cobbler with a scoop of vanilla ice cream or whipped cream. This will make it even more delicious!

Conclusion:

Fresh raspberry apple cobbler is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, this cobbler is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!

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