Happy National Cherry Cobbler Day... and as I always say, everything tastes better with Chocolate!
USING FRESH CHERRIES:
1. CHOCOLATE CHERRY COBBLER WITH FRESH CHERRIES
6 cups tart red cherries, pitted
1-1/4 cups sugar
1/4 cup water
4 tsp cornstarch
3/4 cup dark chocolate, chopped
1 cup flour
1/4 cup sugar
2 Tbsp brown sugar
1 tsp baking powder
1/2 tsp cinnamon
3 Tbsp butter
1 egg, beaten
3 tablespoons milk
Preheat oven to 400 degrees F.
In saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Cool. After cooled, sprinkle chopped chocolate.
In bowl, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until crumbly.
Mix together egg and milk. Add to flour mixture and stir with fork just until combined.
Drop topping by tablespoonfuls onto filling.
Bake for 25 minutes until browned and bubbly.
2. CHOCOLATE CHERRY COBBLER WITH CHERRY PIE FILLING
18 ounces Chukar's Sour Cherry Fruit Filling
1/2 cup sugar
1-1/2 Tbsp flour
1 cup dark chocolate (60-75% cacao), chopped
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)
Preheat oven to 375 degrees
Mix cherries, sugar and flour. Spread evenly in 11 x 7 baking dish.
Sprinkle chocolate over top.
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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