Upside-Down Black Raspberry Cobbler

upsidedowncobblerEverybody has their own cobbler recipe.  I tend to waffle back and forth between a few different ones.  This one is SUPER easy, and pretty much any type of berry can be used.

1/2 c. melted butter
3/4 c. milk
1 1/2 c. sugar
1 c. flour
1 1/2 tsp. baking powder
2 c. black raspberries

Pour the melted butter into the bottom of a 9″ baking dish.

Mix together the milk, 1 cup sugar, flour and baking powder. Pour this mixture over the butter. DO NOT STIR.

Pour the berries over the batter and butter. DO NOT STIR.

Pour the remaining sugar over the berries. DO NOT STIR.

Bake the cobbler at 350 degrees for 40-45 minutes, or until the crust is browned and set.


7 thoughts on “Upside-Down Black Raspberry Cobbler

    • There is no flipping involved, Patti. It’s called “upside-down” because the berries end up on the top in this recipe–as opposed to on the bottom like they are in a traditional cobbler recipe. I hope that answers your question.


      • I’m glad you answered so quickly because mine is in the oven right now and I would have flipped it. Does the center of the dough have to have the toothpick come out clean? And what’s the best way to get it out of the pan? Does it need to sit 10 or 15 minutes first? Sorry I have so many questions, haha!


      • I’m sure I’m too late for your questions this time, but I bet you’ve got it under control. 🙂 A clean toothpick is a good idea, or you can lightly touch the top to make sure it gently springs back. We usually serve ours from the pan; I’ve never tried to get it out whole.


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