Ingredients and Weight: - 4 cups (500g) fresh or frozen black raspberries - 1 1/2 cups (300g) granulated sugar - 1/2 cup (120ml) water - 1 tbsp (15ml) vanilla extract - 1 cup (240g) all-purpose flour - 1 cup (200g) rolled oats - 1/2 cup (100g) packed light brown sugar - 1 tsp (5g) baking powder - 1/2 tsp (2.5g) baking soda - 1/4 tsp (1.25g) salt - 1/2 cup (120ml) unsalted butter, cold and cubed
Preparation Time: 30 minutes Cooking Time: 45-50 minutes Difficulty Level: 2 (Intermediate)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. In a large bowl, combine raspberries, 1 1/2 cups sugar, water, and vanilla extract. Let sit for 5 minutes, or until the raspberries have released their juices. 3. In a separate bowl, combine flour, oats, light brown sugar, baking powder, and baking soda. Add butter and use a pastry cutter or your fingers to work it into the dry ingredients until coarse crumbs form. 4. Spread the raspberry mixture evenly in a 9x13-inch (23x33cm) baking dish. Top with the crumb topping. 5. Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.
Nutritional Information: - Calories: 270 per serving - Fat: 10g - Carbohydrates: 45g - Protein: 3g
Dish Characteristics: - Warm, comforting, and perfect for dessert on a cold night. - The sweet and tart raspberries pair perfectly with the buttery, oat-based topping. - A great way to enjoy fresh or frozen raspberries.
User Comments: - "This cobbler is absolutely delicious! The raspberries are so juicy and the topping is perfectly crispy." - "I made this for a family gathering and everyone loved it. It's a great recipe for a crowd." - "The perfect summer dessert! I love the combination of raspberries and oats."
Special Precautions and Tips: - For a sweeter cobbler, use more sugar in the filling. - If you don't have rolled oats, you can use quick-cooking oats instead. - To prevent the topping from burning, cover the edges of the baking dish with foil during the last 10 minutes of baking.