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Fresh Red Raspberry Cobbler

It's a classic! There's nothing like cobbler for comfort food on a cool evening.

 1 cup sugar, divided
 2 Tbsp. cornstarch
 6 cups (1-1/2 quarts) red raspberries
 1 cup all-purpose flour
 1 tsp. baking soda
 ½ tsp. salt
 ½ cup unsalted butter
 1 large egg white
 1/3 cup buttermilk
 
 Topping:
 1 tablespoon sugar
 ½ teaspoon cinnamon
 2 cups vanilla ice cream or frozen yogurt
 Mint sprigs
1

Preheat oven to 375 degrees.

2

In a large bowl, combine 2/3 cup sugar and cornstarch; mix well.

3

Add raspberries; toss to coat.

4

Transfer mixture to an 8 or 9 inch glass baking dish or shallow 1-1/2 quart casserole dish.

5

In a small bowl, combine flour, baking soda, and salt.

6

In a bowl of an electric mixer, beat together butter and remaining 1/3 cup sugar until light and fluffy.

7

Beat in egg white.

8

On low speed, beat in half of flour mixture.

9

Beat in buttermilk, then remaining flour mixture.

10

Drop batter by heaping tablespoons into eight mounds over raspberries.

11

For topping, combine sugar and cinnamon; sprinkle over batter.

12

Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Transfer to a wire cooling rack; let stand at least 30 minutes.

13

Serve with ice cream or frozen yogurt and garnish with mint if desired.