Chocolate Cherry Cobbler

Votes: 3

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6 - 8

This mouth-watering cobbler is a sweet casserole made with a rich, dense cherry filling, topped with flaky chocolate chip buns. Mixing the dough is easy, as the buns are even more delicious the less you knead them. For the filling, simply sprinkle fresh or frozen pitted cherries with cornstarch and sugar, adding a little lemon juice and vanilla and almond extracts. After baking, it becomes a delicious cherry mass, topped with golden buns of soft chocolate, which pairs beautifully with the cherry flavor. Serve the warm cobbler with a scoop of ice cream and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg pitted cherries (if frozen, defrost and dry)
1 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly squeezed lemon juice
1 tsp vanilla extract
0.5 - 3/4 tsp almond extract
A pinch of salt
2 cups flour + extra for work
1/3 cup granulated sugar
1 tbsp baking powder
1 teaspoon of salt
110 g chilled unsalted butter, cut into small pieces
110 g semi-sweet chocolate, chopped
1 large egg
0.5 cups of sour milk or kefir + extra for greasing the dough
Turbinado sugar for sprinkling
Cherry vanilla ice cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cherry, streusel, chocolate chips (granules), eggs, sour milk, starch

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease a 22x32 cm baking pan with butter.
In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract; stir until smooth. Pour into the prepared pan.

Prepare the toppingCombine the flour, granulated sugar, baking powder, and salt in a food processor and pulse until evenly distributed. Add the butter and pulse until the butter is in pea-sized pieces. Add the chopped chocolate and pulse again. In a medium bowl, beat the egg with the buttermilk; add to the flour mixture and pulse a few times until the dough comes together.
Turn the dough out onto a lightly floured surface and shape it into a 10 x 30 cm rectangle (about 1 cm thick). Cut it into 12 5 cm squares; arrange the dough squares in 3 rows on top of the filling. Brush the tops with sour milk and sprinkle with turbinado sugar.
Bake until the topping is golden brown and the filling is bubbling around the edges, 45-55 minutes. To check for doneness, peek under one of the buns; it shouldn't be raw; continue baking if necessary. Let cool for at least 30 minutes. Serve the cobbler with ice cream.

Categories:

recipe / Summer dishes / Casseroles / Desserts / Sweet pies, tarts and casseroles / / Food Network - recipes / American cuisine