Title: Raspberry Cobbler
Categories: Dessert
Yield: 8 Servings

		Sharon Stevens
4	c	Fresh raspberries
1/4	c	Margarine, at room temperature
1 1/2	c	Sugar
1/2	c	Milk
1	c	Flour
2	ts	Baking powder
1/2	ts	Salt
1	ts	Vanilla extract
1/2	c	Water

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. Serves 8-9.

Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens

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