Enhanced Raspberry Cobbler

Ingredients

Fresh raspberries

4 cups

Granulated sugar

1 cup, divided (1/2 cup for raspberries, 1/2 cup for biscuit topping)

All-purpose flour

1 cup

Baking powder

1 tablespoon

Salt

1/4 teaspoon

Unsalted butter

1/2 cup (cold, cubed)

Milk

1/2 cup

Vanilla extract

1 teaspoon

Lemon juice

1 tablespoon

Lemon zest

1 teaspoon

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the fresh raspberries and 1/2 cup of granulated sugar. Toss gently to coat the raspberries and let them macerate for about 10 minutes to allow the juices to release.
3. In a separate bowl, whisk together the remaining 1/2 cup of granulated sugar, flour, baking powder, and salt until well combined.
4. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
5. Stir in the milk, vanilla extract, lemon zest, and lemon juice until just combined. Be careful not to overmix; a few lumps are perfectly fine.
6. Transfer the macerated raspberries to a 9-inch baking dish, spreading them evenly across the bottom.
7. Spoon the biscuit dough evenly over the raspberries, ensuring that it covers them well.
8. Bake in the preheated oven for 35-40 minutes, or until the biscuit topping is golden brown and the raspberries are bubbling delightfully.
9. Remove from the oven and allow to cool for a few minutes before serving to let the juices thicken.
10. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.