Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish.
In a large bowl, gently toss the raspberries with half the sugar and the lemon juice. Let them macerate while you prepare the dough.
In another bowl, whisk together the flour, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
Stir in the remaining sugar and gradually add the milk, mixing until just combined to form a sticky dough.
Pour the raspberry mixture into the prepared baking dish, spreading it evenly.
Drop spoonfuls of the dough over the raspberries, allowing some berries to peek through.
Bake for 35-40 minutes, until the top is golden and the fruit is bubbly.
Let it cool for a few minutes before serving, allowing the juices to settle.
Variations & Tips
For a touch of spice, add a pinch of cinnamon or nutmeg to the dough. You can also mix in some blueberries or blackberries for a berry medley cobbler. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. To add a nutty crunch, sprinkle chopped pecans or almonds over the dough before baking.
