Cherry Raspberry Chocolate Cobbler Food

CHERRY-RASPBERRY CHOCOLATE COBBLER

Steps:

• Heat oven to 375°F. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
• Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
• Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit. Sprinkle each mound with almonds. Bake 15 to 18 minutes longer or until chocolate topping is just set. Serve warm.

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

CHERRY-CHOCOLATE COBBLER

Steps:

• Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Combine the cherries, granulated sugar, cornstarch, lemon juice and vanilla and almond extracts in a large bowl; toss until combined with no clumps. Spread in the prepared dish.
• Make the topping: Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Pulse in the chopped chocolate. Whisk the egg with the buttermilk in a medium bowl; add to the flour mixture and pulse a few times until the dough just comes together.
• Turn out the dough onto a lightly floured surface and pat into a 4-by-12-inch rectangle (about 1/2 inch thick). Cut into twelve 2-inch squares; arrange in 3 rows over the filling. Brush the tops with buttermilk and sprinkle with turbinado sugar. Bake until the topping is browned and the filling is bubbling around the edges, 45 to 55 minutes. (To check for doneness, look under a biscuit to make sure it?s not raw; continue baking if necessary.) Let cool at least 30 minutes. Serve with ice cream.

CHOCOLATE RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.
• Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.

CHERRY CHOCOLATE COBBLER

Steps:

• 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.

CHOCOLATE-CHERRY COBBLER

Steps:

• Heat oven to 375°F. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole.
• Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture.
• Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm.

CHOCOLATE RASPBERRY COBBLER CAKE

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a 9" x 13" baking pan.
• In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
• Pour half of the batter directly into the hot buttered pan.
• Add 3 cups of the raspberries and the chocolate chunks.
• Pour the remaining batter over the berries, then top with the last cup of berries.
• Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
• Let cool at least 10 minutes before serving.

CHERRY CHOCOLATE COBBLER

Steps:

• Preheat oven to 350°F In large bowl, combine flour, sugar, baking.
• powder, salt and butter; cut with pastry blender until crumbs are.
• size of large peas. Melt over hot not boiling water,
• semi sweet chocolate chips. Remove from heat and cool slightly.
• at room temperature (about 5 minutes). Add milk and egg to melted.
• chocolate and mix well. Blend chocolate into flour mixture. Spread.
• cherry pie filling in bottom of 2 quart casserole. Drop chocolate.
• batter randomly over cherries. Sprinkle with chopped nuts.
• Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.