Ginger Scented Fresh Raspberry Cobbler

Here's a lickety split dessert idea for your 4th of July celebration: Ginger Scented Fresh Raspberry Cobbler.

Oregon raspberries are at their peak right now so they're easy to find in stores and the price is right.

Or maybe you're like me and lucky enough to have generous friends with a large raspberry patch in their own backyard. Thank you Bill and Marsha!

Fresh just picked raspberries.

The cobbler can be put together in minutes and just needs to bake and cool a bit before serving. Vanilla ice cream would be great with this.

Ginger Scented Fresh Raspberry Cobbler
(serves 12 to 14)
6 cups fresh raspberries
1 1/3 cups sugar
2 teaspoons vanilla
2 teaspoons ground ginger
1 cup butter, melted
2 cups milk
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar

Preheat oven to 375 degrees.
In a large bowl combine raspberries with 1 1/3 cups sugar, vanilla and ginger. Set aside.

The raspberries will look like this after mixing them with the sugar, vanilla and ground ginger.

In another bowl combine melted butter with milk. Add flour, 1/4 cup sugar, baking powder and salt. Mix well.
 
Spread batter in an ungreased 9 x 13 baking dish.

Drop raspberries over the top and bake for 45 to 55 minutes or until brown and bubbly. Let cool before serving.

The batter with the berries before baking.