Chocolate Cherry Cobbler
A warm and delicious chocolate cherry dessert. Just add ice cream!
Print Recipe
Equipment
- sauce pan
- food processor
- bowl
- 9 x 9 baking pan
- oven
Ingredients
Cobbler
- 1 cups all purpose flour
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp dark cocoa powder
- 3 tbsp cold unsalted butter
- 1 cup heavy whipping cream
- 1/4 cup mini chocolate chips
- 1 batch Homemade Cherry Pie Filling, see below
Cherry Pie Filling
- 8 cups fresh or frozen pitted cherries
- 2/3 cup water
- 2-3 tbsp freshly squeezed lemon juice
- 3/4 cup granulated sugar
- 5-6 tbsp cornstarch
- 1/4 tsp vanila extract
Instructions
Cobbler
- Preheat oven to 400 degrees. Spray a 9x9 baking dish with cooking spray.
- Combine 1 cup flour, 3 tablespoons sugar, 3 tablespoons cocoa powder, 1 teaspoon cinnamon, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt in a food processor
- Add 3 tablespoons cold butter and pulse until crumbs form.
- Pour in the 1 cup heavy cream and continue pulsing until until a soft dough forms. Add slightly more cream if needed to make dough come together.
- Transfer to a medium bowl and gently stir in 1/4 cup mini chocolate chips.
- Spoon the cherry pie filling into the prepared dish. Drop spoonfuls of chocolate dough over the top of the filling.
- Bake 25-30 minutes until dough is cooked and filling is bubbling. To check for doneness, lift up one of the chocolate biscuits and check the bottom.
- Remove from oven and place on wire rack to cool 15-30 minutes before serving.
Cherry Pie Filling
- In a saucepan over medium heat, combine 8 cups cherries, 2/3 cup water, 2-3 tablespoons lemon juice, 3/4 cup sugar and 5 tablespoons cornstarch.
- Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Add additional cornstarch if necessary to thicken filling.
- Remove from heat and stir in vanilla extract.
Notes
Chocolate cherry cobbler is best served warm with vanilla ice cream.
Leftovers can be stored covered in the refrigerator for up to three days. Serve cold or heat in the microwave before serving. If you don't have a food processor, combine all the dry cobbler ingredients in a large bowl. Cut in the butter with two forks or a pastry cutter, or just use your hands. Your hands will soften the butter, so work quickly, but I find my hands are the fastest and easiest way to incorporate butter. Since you are make biscuits with this dough, don't worry too much about keeping it light and airy. Then stir in the chocolate chips with a spoon.
Leftovers can be stored covered in the refrigerator for up to three days. Serve cold or heat in the microwave before serving. If you don't have a food processor, combine all the dry cobbler ingredients in a large bowl. Cut in the butter with two forks or a pastry cutter, or just use your hands. Your hands will soften the butter, so work quickly, but I find my hands are the fastest and easiest way to incorporate butter. Since you are make biscuits with this dough, don't worry too much about keeping it light and airy. Then stir in the chocolate chips with a spoon.
Servings: 8 servings