Best 10 Cherry Raspberry Chocolate Cobbler Recipes

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-RASPBERRY CHOCOLATE COBBLER

Steps:

• Heat oven to 375°F. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
• Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
• Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit. Sprinkle each mound with almonds. Bake 15 to 18 minutes longer or until chocolate topping is just set. 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.

RASPBERRY-CHERRY CHOCOLATE POPPERS

Steps:

• Special equipment: a 12-cup silicone mini muffin pan
• Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
• To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
• Just before serving, unmold the tarts and sprinkle with a few of the gold stars.

CHOCOLATE RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.
• Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.

CHERRY-BERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Butter four individual 8- to 10-ounce ramekins with half a tablespoon of butter. Line the bottom of the oven with foil to catch drips.
• Combine the cherries, blueberries and raspberries in a saucepan. Stir in the half cup of sugar, bring to a simmer and cook a few minutes, just until the fruit softens and becomes juicy. Remove from heat and fold in the lemon juice and tapioca.
• Put fruit in baking dishes, filling them no more than 2/3 full.
• Mix the flour, baking powder, two tablespoons of the granulated sugar and salt together. Cut in the remaining butter until the mixture resembles coarse meal. Beat the egg and buttermilk together; then stir into the flour mixture to form a thick batter. Drop a large blob of the batter on top of each dish of fruit. The fruit does not have to be covered completely. Sprinkle with the remaining granulated sugar.
• Bake 20 to 25 minutes, until the topping is brown and the fruit bubbly. Allow to cool to lukewarm; then serve, with a dollop of whipped cream on top.

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.

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.

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!