While rooting around in the freezer for cooked chicken I found a large container of raspberries I had stashed away in July when I picked them, alone, which is the only way to get any into the freezer. Since I was baking a pot pie and would have the oven running it seemed to be a good time for a cobbler.
No need to thaw the berries or if they are fresh, well then, pop a handful into your mouth then proceed.
I used a baking dish which is an odd size (every thing around here is odd ), but the recipe will be perfect in a 9x9x2 inch square.
7-8 cups berries
1 tablespoon cornstarch
1 cup brown sugar
2 1/2 cups all purpose flour ( I used white spelt )
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons butter, cold, in chunks
3/4 cup milk
1 teaspoon lemon juice
Start by breaking up the berries. Then toss with the corn starch and spread evenly in the greased baking dish.
Spread over the berries with a spoon or spatula.
Bake at 350F. for 45 minutes, the berries should be bubbling and the cobbler topping should be golden brown and crisp on top.
This is wonderful as is or serve with vanilla ice cream or a splash of cream or half and half. Wow!