The Lighter Side Of Chocolate Cherry Cobbler Recipes

CHOCOLATE CHERRY COBBLER RECIPE

Steps:

• Preheat oven to 400 degrees. Butter an 8x8 or 9x9 baking dish.
• Mix together flour, sugar, cocoa powder, cinnamon, baking powder, and salt in a bowl.
• Add cold butter and use a pastry blender or fork to cut the butter in until crumbs form.
• Pour in the heavy cream and stir until a soft dough forms. Stir in the mini chocolate chips gently.
• Spoon the 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.
• Remove from oven and place on wire rack to cool 15-30 minutes before serving.

CHOCOLATE CHERRY COBBLER

Steps:

• Place the cherries in a greased 13x9-in. baking dish. In a large bowl, combine the cake mix, water, egg and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spread over cherries. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs. Serve warm with ice cream.

CHERRY CHOCOLATE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
• In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
• Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
• Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

CHERRY-CHOCOLATE COBBLER

Steps:

• Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Combine the cherries, granulated sugar, cornstarch, lemon juice and vanilla and almond extracts in a large bowl; toss until combined with no clumps. Spread in the prepared dish.
• Make the topping: Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Pulse in the chopped chocolate. Whisk the egg with the buttermilk in a medium bowl; add to the flour mixture and pulse a few times until the dough just comes together.
• Turn out the dough onto a lightly floured surface and pat into a 4-by-12-inch rectangle (about 1/2 inch thick). Cut into twelve 2-inch squares; arrange in 3 rows over the filling. Brush the tops with buttermilk and sprinkle with turbinado sugar. Bake until the topping is browned and the filling is bubbling around the edges, 45 to 55 minutes. (To check for doneness, look under a biscuit to make sure it?s not raw; continue baking if necessary.) Let cool at least 30 minutes. Serve with ice cream.

CHOCOLATE COBBLER WITH CHERRY ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Pour the melted butter into a 9-by-13-inch baking dish.
• In a mixing bowl, combine the self-rising flour, milk, vanilla and 1 1/2 cups of the sugar. Mix well and pour over the melted butter.
• In another bowl, mix together the cocoa powder and remaining 1 cup sugar. Sift over the baking dish with the melted butter and flour mixture. Pour 3/4 to 1 cup of hot, hot water over top. Bake until firm on top but still gooey and chocolatey on the inside, 30 to 35 minutes.
• Serve warm with cherry ice cream.

CHOCOLATE-CHERRY COBBLER

Steps:

• Heat oven to 375°F. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole.
• Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture.
• Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm.

CHOCOLATE CHERRY SKILLET COBBLER RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the cherries, sugar, cornstarch, lemon juice, and salt.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the cherry filling.
• Distribute the butter evenly over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

CHOCOLATE CHERRY COBBLER

Steps:

• Preheat oven to 350 degree oven.
• Lightly grease a 13 x 9 pan, I use cooking spray.
• Place cherries in pan.
• In a large bowl combine brownie mix, water, egg and oil.
• Mix until well combined.
• Spread over the cherries.
• Bake for 50 minutes or until a toothpick inserted near the middle comes out with moist crumbs.
• Serve warm with vanilla ice cream or whipped cream or cool whip.

CHERRY CHOCOLATE COBBLER

Steps:

• Preheat oven to 350°F In large bowl, combine flour, sugar, baking.
• powder, salt and butter; cut with pastry blender until crumbs are.
• size of large peas. Melt over hot not boiling water,
• semi sweet chocolate chips. Remove from heat and cool slightly.
• at room temperature (about 5 minutes). Add milk and egg to melted.
• chocolate and mix well. Blend chocolate into flour mixture. Spread.
• cherry pie filling in bottom of 2 quart casserole. Drop chocolate.
• batter randomly over cherries. Sprinkle with chopped nuts.
• Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.