Raspberry Gingerbread Cobbler Cake
We took the kids berry picking this weekend and came home with some beautiful raspberries. I had cobbler on the brain but I knew my husband wouldn't go for it. I had a package of gingerbread cookie mix (one of the few cookies my picky man will eat) so, using a cobbler recipe I'd already tried and liked as inspiration, I decided to try my hand at turning the mix and all those lovely berries into a cobbler we would all enjoy.
Not sure the end result would qualify as a cobbler or a cake (hence the name lol), but it was a big hit anyway. I liked it as is, the rest of the family kicked it up with a scoop of french vanilla ice cream.
P.S. I forgot to take a picture...yet again lol! But as it was so yummy, I'll be making it again soon and will do my best to remember to take a picture before it's devoured. If anyone makes it, please please post a pic! :)
★★★★★ 1 vote5
1 pkg17.5 oz betty crocker gingerbread cookie mix (see note)
1 stickbutter, unsalted
1 Tbspchinese five spice powder
1 tspallspice, ground
2 Tbsplemon juice
1 Tbspvanilla extract
1 Tbspcinnamon extract
2 1/2 - 3 craspberries, fresh
How to Make Raspberry Gingerbread Cobbler Cake
- Note: This particular cookie mix is seasonal for me so I usually stock up when it's available. If you can't find it, I imagine any gingerbread cookie mix with the same yield (3 dozen 2 inch cookies) would work as well.
- Combine sugar, five spice and allspice, divide and set one half aside.
- Rinse and drain berries.
- In a plastic container with a lid, combine berries, both extracts, lemon juice and 1/2 of the sugar mixture. Stir gently until berries are well coated (try not to bruise or break the berries). Cover and refrigerate while preparing the batter.
- In a mixing bowl, combine dry cookie mix, eggs and milk. Blend well, breaking up any lumps.
- Melt butter in a microwavable dish, 45-60 seconds depending on your microwave.
- Grease sides of a 2 1/2 quart round baking dish with a bit of butter or cooking spray and pour the melted butter into the bottom. (Using the round deep dish resulted in a yummy gooey center, but if you'd prefer a more solid consistency, use a 13x9 dish instead.)
- Pour in gingerbread batter on top of butter, DO NOT STIR.
- Distribute berries evenly over top of batter, again, NO STIRRING.
- Sprinkle the remaining half of the sugar mixture over the berries.
- Bake uncovered for 55 - 65 minutes, until edges are crisp and the center looks just a bit loose. Turn off oven, open door, leave dish in oven to cool for 20 minutes. The edges should be crisp, the cake moist and the center a bit gooey. The batter will rise around the berries as it bakes, moving them to the middle of the cake and creating a molten center like effect (didn't plan on that but was delighted with the result!).
- Serve while still warm. Add a scoop of french vanilla ice cream and let it melt a bit for an extra layer of YUM.
- *My hubby did have a bit of a winge over the berry seeds, which I personally don't mind, but you may want to consider that if you decide to try this recipe. I'm going to remake it with some seedless raspberry preserves and see how that works out. If you try that, please let me know how it worked! :)