- 2½ c fresh raspberries, washed
- 1 c sugar, granulated
- 1 c all-purpose flour
- 2 t baking powder
- ½ t sea salt
- 1 c milk
⅓ c butter, unsalted, melted
Mix berries and sugar in a large bowl. Let berries sit and macerate for 25-30 minutes. Preheat oven to 375ºF.
In a bowl, mix flour, baking powder, salt, and milk with a wooden spoon. Stir in the butter and hand-mix until ingredients are well incorporated and there are no clumps.
Lightly grease an 8x8x2-inch baking dish. Pour in batter and smooth the top. Pour macerated berries on top and evenly distribute over the batter.
Bake for 40-45 minutes or until golden brown. Allow 15 minutes for cobbler to set and cool. Serve with ice cream or whipped cream.