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Raspberry Cobbler
Yields: 8 serving(s)
Ingredients
- Sharon stevens
- 4 cup(s) fresh raspberries
- 1/4 cup(s) margarine, at room temperature
- 1 1/2 cup(s) sugar
- 1/2 cup(s) milk
- 1 cup(s) flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) vanilla extract
- 1/2 cup(s) water
Directions
- Preheat oven to 350f.
- Line an 8 inch or 9 inch square baking dish with raspberries.
- Make batter by mixing margarine, 1/2 cup sugar, milk,flour, baking powder, salt, and vanilla.
- Pour batter over fruit and spread evenly.
- Mix remaining sugar and water.
- Pour over batter.
- Bake for 1 hour.
- Serve warm with cream, ice cream, or whipped cream.
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