Cherry chocolate cobbler

    Cherry chocolate cobbler

    (50)
    5saves
    55min


    49 people made this

    About this recipe: An easy cobbler recipe that combines the usual cobbler topping with chocolate. A base of cherry fruit filling from a tin makes it dead easy to make. Serve warm with a bit of cream or ice cream for an irresistible pud. You can use chopped plain chocolate instead of the chocolate chips, if desired.

    Ingredients
    Serves: 6 

    • 175g chocolate chips
    • 200g plain flour
    • 100g caster sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 50g butter
    • 1 egg
    • 4 tablespoons milk
    • 2 (410g) tins cherry fruit filling

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Coat a 2 litre baking dish with cooking spray, or lightly grease with oil or butter. Melt chocolate chips in a measuring jug in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
    2. In a medium bowl, stir together the flour, sugar, baking powder and salt. Rub in butter until the mixture 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.
    3. Pour the cherry fruit filling in an even layer in the bottom of the prepared dish. Drop spoonfuls of the topping over the cherries in a random pattern.
    4. Bake for 40 to 45 minutes in the preheated oven, until top is not doughy when lifted. Serve warm.
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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (50)

    by
    37

    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.  -  10 Dec 2006  (Review from Allrecipes US | Canada)

    by
    14

    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.  -  23 Nov 2006  (Review from Allrecipes US | Canada)

    by
    14

    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.  -  20 Jun 2006  (Review from Allrecipes US | Canada)

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