Cracker Barrel Chocolate Cobbler Recipe 415 Food
CRACKER BARREL CHOCOLATE COBBLER RECIPE - (4.1/5)
Provided by cutesmurf
Number Of Ingredients 8
Steps:
- Melt butter in 11x8-inch pan or dish in a preheated 350°F oven. Combine flour, 3/4 cup of sugar, pecans, 1 1/2 tablespoons cocoa, milk, and vanilla in a small bowl. Spoon over melted butter. Do not stir. Mix 1 cup sugar and the 1 1/2 cups cocoa together, then sprinkle back and forth over the batter. Do not stir. Pour boiling water over top. Do not stir. Bake at 350°F for 30 minutes, cool for about 10 to 15 minutes. Best if served warm. Top with vanilla ice cream, if desired.
CRACKER BARREL CHERRY CHOCOLATE COBBLER
This is surprisingly simple and soooo delicious. The restaurant serves it warm with heavy cream. We prefer a little vanilla ice cream on top.
Provided by shelbyrose
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine flour, sugar, baking powder, salt and butter.
- Cut with a pastry blender until the crumbs are the size of small peas.
- Over hot (not boiling) water, melt the chocolate morsels.
- Allow to cool 5 minutes at room temperature.
- Add milk and egg to the chocolate mixture; mix well.
- Blend into flour mixture; mix well.
- Spread pie filling in the bottom of a 2 quart casserole.
- Drop chocolate batter randomly over cherries.
- Sprinkle nuts all over top.
- Bake 40-45 minutes.
Nutrition Facts : Calories 593.7, Fat 22.5, SaturatedFat 10.6, Cholesterol 57.9, Sodium 481.6, Carbohydrate 90.7, Fiber 4.4, Sugar 32.4, Protein 8.3
CRACKER BARREL PEACH COBBLER WITH ALMOND CRUMBLE TOPPING
Made with Cracker Barrel pancake mix (the best pancake mix in the world) and so light but decadent! My family thought I picked this up from restaurant take out. I could hardly convince them I concocted the recipe myself! A must try recipe...easy and quick too.
Provided by Mommy2FourSuperKidz
Categories Dessert
Time 1h10m
Yield 6-9 serving(s)
Number Of Ingredients 12
Steps:
- Mix all batter ingredients in a bowl with wisk until well incorperated and light. Pour into non greased 8 x 8 baking pan.
- Drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved. Pour over batter but do not mix -- batter will rise over peaches and juices on it's own.
- Mix all topping ingredients with hands slightly breaking up almonds as you incorperate. Do not place on cobbler yet as the almonds will burn! That step will come later.
- Place into 375 degree oven for 45 minutes. Then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. Watch carefully so that nuts don't burn.
- Serve while still a little warm with some cinnamon ice cream and enjoy!
Nutrition Facts : Calories 475.1, Fat 20.1, SaturatedFat 12.1, Cholesterol 56, Sodium 449, Carbohydrate 72.2, Fiber 2.6, Sugar 46.9, Protein 4.8
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- Preheat oven to 350°, grease a 9x13 inch baking dish. Place pecans into the baking dish in a single layer and set aside.
- Place the butter into a small sauce pot over medium heat, let butter melt and start to bubble, about 2 minutes. Add the flour and whisk to combine, cook for 2 minutes, it will be a tan color. Slowly add in the water while whisking continuously, cook an additional 2 minutes. Continue to whisk so the bottom doesn't burn. Add the maple syrup, brown sugar, vanilla, cinnamon, and salt. Stir to combine until the brown sugar is melted, about 30 seconds. Take off the heat and let cool 5 minutes.
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