Microwave Cooked Raspberry Cobbler Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Ingredients
| Raspberries | 2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs), divided | |
| Cornstarch | 1 1/2 Tablespoon | |
| All-purpose flour - 1 cup | ||
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Milk - 1/3 cup plus 1 tablespoons | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| Cinnamon | 3/4 Teaspoon | |
Directions
GETTING READY
1) Arrange all the ingredients.
MAKING
2) In 1-qt casserole combine raspberries, 1/2 cup sugar and cornstarch.
3) Microwave at High 3 to 6 minutes, or until mixture is clear and thickened, stirring 2 or 3 times.
4) Keep aside.
5) In medium bowl combine flour, baking powder, salt and 2 tablespoons sugar.
6) Cut 2 tablespoons butter into flour mixture with a pastry blender until fine particles form.
7) Add milk; stir only until dough clings together.
8) Knead 4 or 5 times on floured surface until dough is smooth and elastic.
9) Roll dough into 8x9-in rectangle.
10) Brush with 1 tablespoon melted butter and sprinkle with mixture of 2 tablespoons sugar and the cinnamon.
11) Cut dough into six 1 1/2-in wide strips.
12) Roll up each strip sweet roll style and arrange on top of raspberry mixture around the outer edge, leaving center area empty.
13) Microwave at High 3 1/2 to 4 minutes, or until biscuits spring back when touched, rotating 1/4 turn every minute.
SERVING
14) Serve the cobbler as dessert topped with whipping cream.
1) Arrange all the ingredients.
MAKING
2) In 1-qt casserole combine raspberries, 1/2 cup sugar and cornstarch.
3) Microwave at High 3 to 6 minutes, or until mixture is clear and thickened, stirring 2 or 3 times.
4) Keep aside.
5) In medium bowl combine flour, baking powder, salt and 2 tablespoons sugar.
6) Cut 2 tablespoons butter into flour mixture with a pastry blender until fine particles form.
7) Add milk; stir only until dough clings together.
8) Knead 4 or 5 times on floured surface until dough is smooth and elastic.
9) Roll dough into 8x9-in rectangle.
10) Brush with 1 tablespoon melted butter and sprinkle with mixture of 2 tablespoons sugar and the cinnamon.
11) Cut dough into six 1 1/2-in wide strips.
12) Roll up each strip sweet roll style and arrange on top of raspberry mixture around the outer edge, leaving center area empty.
13) Microwave at High 3 1/2 to 4 minutes, or until biscuits spring back when touched, rotating 1/4 turn every minute.
SERVING
14) Serve the cobbler as dessert topped with whipping cream.
Chef
