Black Raspberry Cobbler Recipe

Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish.

In a large bowl, combine the black raspberries, sugar, cornstarch, and lemon juice. Gently toss until well coated.

Pour the mixture into the prepared baking dish and spread evenly.

In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter to the flour mixture and use a pastry cutter or your hands to cut it in until it resembles coarse crumbs.

Gradually add the milk to the flour mixture, stirring just until the ingredients are combined and a soft dough forms.

Drop spoonfuls of the dough evenly over the black raspberry mixture.

Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.

Remove from the oven and let cool for a few minutes before serving.

Serve warm with a scoop of vanilla ice cream, if desired.