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Dessert
4 - 6 servings
45 minutes
45 minutes
Melissa's Corporate Chefs
4 cups raspberries
1/4 cup sugar
1 organic lemon, zest and juice, freshly squeezed
1/4 cup water
5 tablespoons butter
3/4 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup milk
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoons mint for garnish
Preheat oven to 375°F. In a medium sauce pan stir together 1/4 cup sugar, water, and the zest and juice of one lemon. Bring to boil over medium heat, stirring occasionally. Carefully fold in raspberries, being careful not to smash or break them. Pour into 9-inch square baking dish. Dot with 1 Tbsp. of the butter.
Mix flour, 2 Tbsp. sugar, baking powder, cinnamon, and salt in medium bowl. Cut in remaining 4 Tbsp. butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture. Bake 30 minutes or until cobbler is golden brown. Let stand for 5-10 minutes before serving.
In a mixer fitted with a whip attachment, whip together heavy cream, sugar, and vanilla, until soft peaks are formed, about five minutes.
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