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My review
Cherry Chocolate Cobbler
chellebelle
"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."
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Ingredients
55 m servings 512 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 512 calories; 17.5 g fat; 86.8 g carbohydrates; 6.2 g protein; 52 mg cholesterol; 406 mg sodium. Full nutrition
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Reviews
Read all reviews 4151 Ratings
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Most helpful positive review
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.
Most helpful critical review
8/16/2011
I followed the recipe and mine turned out very 'cakey' and not enough cherries. Next time I would use 2 cans of cherries.
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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.
6/20/2006
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.
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 & wh...
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.
3/27/2010
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 t...
8/25/2004
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...
6/25/2010
Good- not amazing. Make sure you use unsalted butter, and definitely serve with ice cream.
4/14/2006
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 al...