Chocolate Raspberry Cobbler

Annie, Annie's Eats

While perusing dessert menus with friends and acquaintances, I have noticed over time that people typically like to declare themselves either a chocolate person or a fruit person. I haven’t formally counted, but I think the chocolate camp holds the majority. I suppose if you were to twist my arm, I would also identify as a chocolate enthusiast. But there are some truly fantastic fruit desserts out there, and I can’t help but love them too.

So why not combine the best of both worlds? This raspberry cobbler with dark chocolate biscuits is the answer. Part sweet and juicy berry cobbler, part topping reminiscent of both brownies and molten chocolate cake – there is just so much good stuff going on here. No need to pick sides.

Raspberry Cobbler with Dark Chocolate Biscuits
By Annie
Makes 6-8 servings

Ingredients:

For the filling:

24 ounces frozen raspberries
3½ tablespoons sugar
3 tablespoons cornstarch
1 teaspoon freshly squeezed lemon juice
1 tablespoon vanilla extract

For the biscuits:

1 cup all-purpose flour
1/3 cup dark unsweetened cocoa powder
3 tablespoons sugar
Pinch of salt
8 tablespoons unsalted butter, cold and cut into small pieces
1/2 cup plus 2 tablespoons buttermilk
2 ounces coarsely chopped chocolate

Directions:

Preheat oven to 425˚F. Lightly butter 2 to 2.5 quart baking dish. In dish, combine raspberries, sugar, cornstarch, lemon juice and vanilla. Fold together gently with spatula until evenly mixed. Transfer to oven and bake 10 minutes without topping.

Meanwhile, make biscuits. In medium bowl, combine flour, cocoa, sugar and salt. Whisk well to blend. Add in butter pieces and toss with dry ingredients. Cut butter into dry ingredients with pastry blender or two knives until mixture is crumbly and largest butter pieces are pea sized. Stir in buttermilk and mix gently with fork until dough begins to form. Knead together gently, just until dry ingredients are incorporated. Gently fold in chopped chocolate. Turn dough out onto lightly floured surface and pat down into even layer about 1 inch thick. Use cookie cutter to cut out heart-shaped biscuits, rerolling dough scraps if needed.

Add biscuits to warmed fruit and return baking dish to oven. Bake about 15-20 minutes more, until fruit mixture is bubbling and biscuits are just set and baked through. (The juices will settle after resting a few minutes, but if the fruit is too juicy, feel free to spoon a bit of the juice off or wick away with paper towels.) Serve warm, with vanilla ice cream or whipped cream if desired.raspberry dark chocolate cobbler 1

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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