Chocolate Cherry Cobbler: National Cherry Cobbler Day

Today is National Cherry Cobbler Day and fresh cherries are just starting to hit the market, but I'm posting recipes that use bottled (or canned) pie filling. I posted a recipe for Cherry Chocolate Crumble a few years ago when fresh cherries were abundant. Depending where you live and what you have available, check out that recipe.

However you can make these two Cherry Chocolate Cobblers using natural cherry pie filling. I love Chukar Cherries Sour Cherry Fruit Filling. Fabulous! Whole and tangy Montmorency cherries. Red and delicious!

Try both of the following recipes--they're completely different in taste.

Happy National Cherry Cobbler Day... and as I always say, everything tastes better with Chocolate!

I. CHOCOLATE CHERRY COBBLER

Ingredients
18 ounces Chukar's Sour Cherry Fruit Filling
1/2 cup sugar
1 1/2 tablespoon all purpose flour
1 cup dark chocolate, chopped

Topping
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup packed dark brown sugar
Pinch of salt
1/4 cup sweet butter, softened (I use Kerrygold)

Directions
Preheat oven to 375 degrees
Mix cherries, sugar and flour. Spread evenly into 11 x 7 baking dish.
Sprinkle chocolate over top.

For topping
Mix together flour, sugars and pinch of salt.
Cut in butter until mixture is crumbly.
Sprinkle topping over cherry filling.
Bake cobbler until filling bubbles and topping is golden brown.
About 40 to 45 minutes.

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This second recipe is all over the Internet. I've tweaked it a bit. It's easy and delicious. Again, I use Chukar Cherry Pie Filling, but use what you have!

II. CHOCOLATE CHERRY COBBLER  
aka Cracker Barrel Cherry Chocolate Cobbler

Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sweet butter
6 ounces dark chocolate, chopped
1/4 cup milk
1 egg, slightly beaten
About 21 ounces Chukar's cherry pie filling
1/2 cup finely chopped nuts (almonds or walnuts)

Directions
Preheat oven to 350 degrees.
In large mixing bowl, combine flour, sugar, baking powder, salt and butter. Cut with pastry blender until  crumbs are size of small peas.
In saucepan over saucepan of simmering water, melt chocolate. Allow to cool 5 minutes at room temperature.
Add milk and egg to chocolate mixture; mix well.
Blend into flour mixture; mix well.
Spread pie filling in bottom of 2 quart casserole.
Drop chocolate batter randomly over cherries. Sprinkle nuts all over top.
Bake at 350 degrees F 40-45 minutes.