Rum Raisin Cobbler

READY IN: 45mins
SERVES: 8-10
YIELD: 1 cobbler




  • Preheat oven to 375°.
  • Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
  • Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
  • In a small bowl stir together the cold water and corn starch, set aside.
  • In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
  • Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
  • Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
  • Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
  • Bake cobbler for 30 minutes or until golden brown and done in the center.
  • Remove from oven and spread on the remaining rum sauce.
  • Best served warm, alone or with a scoop of vanilla ice cream.