In this down-to-earth, easy to put together cobbler, chocolate and cherries are an irresistible combination. This dessert is great served warm topped with vanilla ice cream.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

512 calories; protein 6.2g; carbohydrates 86.8g; fat 17.5g; cholesterol 52.1mg; sodium 405.5mg. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2006
The last reviewer is correct. I am the submitter of this recipe and the can of cherry pie filling should be 21 oz, not 12. Read More
(39)

Most helpful critical review

Rating: 2 stars
08/16/2011
I followed the recipe and mine turned out very 'cakey' and not enough cherries. Next time I would use 2 cans of cherries. Read More
(4)
53 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/10/2006
The last reviewer is correct. I am the submitter of this recipe and the can of cherry pie filling should be 21 oz, not 12. Read More
(39)
Rating: 4 stars
06/20/2006
Super yummy! Not the best ever but really REALLY good! Used light cherry pie filling and lower fat butter (Brummel & Brown's) to cut down on sugar fat and calories. Read More
(15)
Rating: 4 stars
11/23/2006
This was good & easy. I followed the recipe exactly except for the cherry pie filling. I think the recipe is supposed to say 21 oz instead of 12 oz. I couldn't find a 12 oz can in the store & when I spread the 21 oz can over the bottom it just barely covered. It took me over than 15 mins to prepare but maybe I was being slow. It cooked for exactly 40 mins. We serve it warm with vanilla ice cream. Thanks. Read More
(14)
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Rating: 4 stars
10/25/2004
Great combination! I made it with frozen sweet cherries cooked with a little corn starch and almond extract for flovoring. Will make again often. Read More
(8)
Rating: 4 stars
03/29/2010
Very good! We preferred this served warm. I think vanilla ice cream is a must. I will try this again with more pie filling as I felt like there wasn't enough when compared to the amount of the cobbler. Read More
(7)
Rating: 5 stars
08/25/2004
This is delicious. I took it to a last minute dinner I was asked to bring a dessert for and it was a big hit! Served it warm with vanilla ice cream...yummy! It was very easy and used ingredients I had on hand. Chocolate and cherry really DO make a great combination! Read More
(6)
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Rating: 4 stars
06/25/2010
Good- not amazing. Make sure you use unsalted butter and definitely serve with ice cream. Read More
(5)
Rating: 4 stars
04/14/2006
This was pretty good however I did kick it up a notch by adding a almond crumble topping. I didn't measure anything for the topping but I used a little flour some brown sugar oats sliced almonds butter and a little almond and vanilla extract. I just sprinkled it over the cherry filling and bakind it. We served it warm with vanilla ice cream. Yummy! Read More
(5)
Rating: 4 stars
01/03/2012
This was delicious. I used Ghirardelli chocolates which i believe made a big impact on the overall flavor. I would definitely recommend going for quality chocolate on this one. Also i used one can of cherry pie filling (21 oz) in addition another 15oz frozen bag of black cherries. I took the advice of another reviewer and cooked the frozen cherries with a little bit of corn starch a splash of water and almond extract. I also then poured the can of pie filling into the pan with the other cherries to make the flavor more uniform. I sprinkled sliced almonds over the top and added some extra chocolate chips to the batter. I think overall it was amazing. Everyone at the dinner party i went to raved about it. I got comments like "Oh my gosh this is gourmet!" and "I can't believe you made this!" The only thing i would do differently next time is to not add the extra chocolate chips to the batter. I think that it made it very rich which i actually do love but that it is yummy enough without them. I think that adding the extra cherries was imperative though and made the dish perfect. It still fit in a 2-quart casserole dish. I will make this again for sure! Read More
(4)
Rating: 2 stars
08/16/2011
I followed the recipe and mine turned out very 'cakey' and not enough cherries. Next time I would use 2 cans of cherries. Read More
(4)
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