This Raspberry Lemon Curd Cobbler is a very unique and easy to make biscuit cobbler uses raspberries and tangy lemon curd.
This Raspberry Lemon Curd Cobbler is my favorite kind of cobbler to make.
Biscuit cobbler.
It’s rolled like you were making cinnamon rolls.
Then cut like you would cinnamon rolls.
And then you put them in a pool of melted butter in a pie pan.
After that you pour a sugar syrup on top of all of it.
The pieces start to float and you start to panic.
Big time.
You tell yourself there is no way this cobbler is going to turn out.
Amazingly it does each version I make of it.
It’s not pretty…but it is tasty.
And honestly, I want to be making ugly food right now.
You know why?
AI.
Artificial Intelligence has made it’s way into the world of food blogging.
You may be saying who cares?
You should.
At least you should if you want the recipe to turn out.
There are tutorials out there in how to put one of the AI food sites together in about 10 minutes.
They go and find a popular recipe on Pinterest or other social media.
Then they type that into their AI program and it combines 3-5 recipes from the Internet to make a franken-recipe scraped together.
It’s not tested.
It took 30 seconds to make.
Then they go and make a bunch of AI photos of it.
Again, takes them like 30 seconds.
Most of the recipes don’t even really match the photo.
But for some odd reason that doesn’t seem to matter.
People share those recipes on social media like crazy.
Partially because they pay META to push them on people’s feeds.
Now some of those recipes might turn out.
But most are finding they are not.
And with the cost of ingredients what they are today, I’m pretty sure that’s a risk you don’t want to take.
The other issue is your favorite bloggers might not be around anymore.
I don’t mean me.
You are all still stuck with me. 😛
But I have seen in the last few months a mass exodus of bloggers.
Or if they haven’t stopped blogging they have significantly scaled back.
The bigger bloggers who have employees (I don’t have employees…just dogs that the IRS refuses to let me deduct) have had to let most of them go.
Which means less actually tested recipes out there.
So if you care about having recipes made by actual people you might want to start supporting the bloggers you like.
A few things about this cobbler.
The original recipe that I base this version off of calls for self rising cake flour.
Which you can find but it’s pretty hard to so I just put self rising flour.
BUT if you can find it (there is a brand called Osem that my market carries and Walmart sometimes carries a brand called Presto) it is what works best.
Can you make your own self rising cake flour?
Yes, and no.
I have made this with doing the homemade version of self rising cake flour.
But it never works out quite as good as the premade kind.
This cobbler is messy to make.
You will have a little curd spill out when you roll it up into a spiral.
And you will have fruit falling out of it.
That’s fine.
Just shove the fruit in the cobbler once you have all the pieces in the pie plate.
In this recipe I use 1/2 cup water, 1/4 cup lemon juice, and 1/4 cup Chambord.
You can use 1 cup of water if you don’t want to use the booze.
Or you can doe 3/4 water and 1/4 cup lemon juice.
If my raspberries look pink and not red it’s because they are a variety called double gold.
Which look pink not gold…but hey, I don’t name these things.
You can use whatever variety of raspberries you want to.
P.S. It’s a great day to buy my cookbook.
Want more Cobbler Recipes like this? Try these:
Raspberry Lemon Curd Cobbler
Ingredients
- 1 stick (1/2 cup) unsalted butter, plus 1/2 stick (4 TBSP) cut into bits and chilled
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup Chambord liqueur
- 1 cup granulated sugar
- 1 1/2 cups self-rising flour
- 1/3 cup milk
- zest of one lemon
- 3 cups fresh or frozen raspberries
- 1/2 cup lemon curd
- 2 TBSP sparkling sugar
- Accompaniment if desired: vanilla ice cream
Instructions
- In a 10-inch glass pie plate or baking dish melt 1/2 cup uncut butter in oven.
- In a small saucepan combine water, lemon juice, Chambord and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.
- In a food processor pulse together flour and remaining 1/2 stick (4 TBSP) cut-up butter until mixture resembles fine meal.
- Add milk and lemon zest and pulse just until a dough forms.
- Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle.
- Spread lemon curd thinly across the dough.
- Scatter raspberries evenly over top of the dough.
- Beginning with a long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will come apart and be messy).
- Arrange slices, cut sides up, on melted butter in pie plate or baking dish.
- Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven 45 minutes.
- Sprinkle sparking sugar over cobbler and bake 15 minutes more, or until golden.
- Serve cobbler warm with ice cream.
Mary says
Peabody, I’m here with you & your babies long term. I enjoy your stories almost as much the recipes. Today I learned a new trick. I’ve only used water in my simple syrups adding herbs & fruit for flavoring. Adding flavor enhancers as part of your liquid is genius. I’m already thinking of recipes to modify. Thank you for sharing your life & recipes with us.
Peabody says
Thank you for all your support Mary!