Raspberry, Oatmeal, and Hemp Seed Cobbler | Cupcake Project

Never miss a recipe!

Subscribe now

Raspberry, Oatmeal, and Hemp Seed Cobbler

Home  »  Recipes  »  pies & cobblers  »  Raspberry, Oatmeal, and Hemp Seed Cobbler

While cupcakes require precise care (each small cake treated individually, coddled like a tiny babe in a bonnet of frosting), cobbler is a grandpa who still uses an old typewriter and gardens with a rusty shovel that shows its age.  Cobbler doesn’t try to impress and doesn’t take special care to prepare, but the wisdom of its simplicity wins the hearts of all who encounter it.

Tart raspberries, sweet brown sugar, the rustic appeal of oats, and the unique and earthy surprise of hemp seeds (if you’ve never baked with hemp seeds, read about baking with hemp seeds to learn more) makes this the cobbler to try as fresh berries make their first appearance at this summer’s farmers’ markets.

Raspberry, Oatmeal, and Hemp Seed Cobbler

I created this cobbler recipe by modifying a recipe on Good Food for raspberry pine nut bars.  If you don’t have access to hemp seeds, I’m sure this cobbler would be fantastic with pine nuts.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

0 from 0 votes

Raspberry, Oatmeal, and Hemp Seed Cobbler


  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup rolled oats
  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar
  • zest of 1 lemon
  • 1 cup hemp seeds
  • 10 oz fresh or frozen and defrosted raspberries


  1. In a large mixing bowl, mix the flour, oats, and butter until you have coarse crumbs.
  2. Mix in the brown sugar, lemon zest, and 3/4 cup of the hemp seeds.
  3. Use 2/3 of the mixture to evenly fill an 8" square baking dish.
  4. Spread the raspberries evenly over the filled baking dish.
  5. Top with the remaining third of the mixture.
  6. Top with the remaining 1/4 cup of hemp seeds.
  7. Bake at 350 F for 35-40 minutes or until the top is a golden brown.
  8. Serve warm with ice cream.

Recipe Notes

Baking Time: 35 - 40 minutes

Love it? Share it!

8 comments on “Raspberry, Oatmeal, and Hemp Seed Cobbler”

  1. Andreasays:

    I am definately going to try this recipe! I have been looking for something to use a good amount of hemp seeds in rather than just sprinkling them on top of something. I am kind of confused about the first two directions though.. do I mix the seeds in with the flour & oats at first or in the 2nd step?

  2. Andreasays:

    After reading it again, I think you may have meant to put butter instead of the seeds in the first step ?

  3. Jensays:

    mmm I love cobblers. I think of myself as a good baker, but not really a good decorater of things so this recipe is perfect for me. I am also experimenting with hemp seeds. They are strangley delicious.

  4. Stefsays:

    Andrea – Yep, I meant butter. I just fixed it. Sorry about that.

  5. Andreasays:

    Thank you!! Also.. how much lemon zest should I use? It isn’t listed in the ingredients.. sorry I’m being picky!

  6. Lucysays:

    This looks delicious! I love cobblers, so simple yet so good!

  7. Stefsays:

    Andrea – Fixed that too. I’m sorry again for the oversight. Mega oops!

  8. I made two batches of cobbler last night based on this recipe. I changed the fruit to apricot and peach in one, and strawberry, blackberry and blueberry in the other. I’m trying to eat gluten free, so I used GF all-purpose flour and GF oats. They were FANTASTIC! No one knew they were GF!

    I will definitely be making this again! Thanks so much!

Show All Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Next Post