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4.8 from 96 votes

Cherry Chocolate Cobbler

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
35 mins
Cook Time
35 mins
Additional Time
30 mins
Total Time
1 hr 50 mins
Servings: 12 servings
Course: Dessert
Cuisine: American

Ingredients

Cherry Filling:
  • 2 ½ to 3 to 3 pounds (8-10 cups) pitted sweet cherries (fresh or frozen - see note)
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch (see note)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract optional
Biscuit Topping:
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup salted butter cold or frozen
  • ¾ to 1 to 1 cup semisweet chocolate chunks or chocolate chips (regular or mini)
  • ½ cup buttermilk
  • 1 large egg
  • coarse sugar like turbinado for sprinkling (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish.
  2. In a large bowl, add the cherries, sugar, cornstarch, lemon juice, vanilla extract and almond extract (if using). Toss to combine well. Spread the filling in the prepared pan.
  3. For the biscuit topping, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater and grate the butter into the dry ingredients. Toss to coat the butter pieces evenly with the flour. Add the chocolate chunks or chips and toss to combine.
  4. In a small bowl or in a liquid measuring cup, whisk together the buttermilk and egg. Add to the dry ingredients and mix with a rubber spatula until the dough starts to come together. It may help to ditch the spatula and start mixing with your hands. Don't over mix - just press the dough together until it forms a shaggy ball.
  5. Turn the dough out onto a lightly floured counter and pat or lightly roll into a 10X6-inch rectangle, about 1/2-inch thick. Cut the dough into 12 pieces.
  6. Arrange the biscuits evenly over the cherry filling (I place them in three rows of four biscuits each). Sprinkle the biscuits with coarse sugar, if desired.
  7. Bake for 45-50 minutes until the biscuits are golden and the filling is bubbling around the edges of the pan. To check for doneness, gently lift a biscuit - if it's still raw on the bottom, continue to bake for a few more minutes. Try not to over bake or the biscuits might be dry.
  8. Let the cobbler cool for about 30 minutes; the filling will thicken as it cools. Serve warm with ice cream.

Notes

  • Frozen cherries: if using frozen cherries, increase the cornstarch to 3 tablespoons. Don't thaw before using. ALSO, when using frozen cherries, I bake the cherry filling on its own for 10 minutes and then add the biscuit topping and continue to bake for 40-45 minutes.

Nutrition Information

Calories 373kcal (19%) Carbohydrates 61g (20%) Protein 5g (10%) Fat 13g (20%) Cholesterol 36mg (12%) Sodium 311mg (13%) Fiber 3g (12%) Sugar 39g (78%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories

% Daily Value*

Calories 373kcal 19%
Carbohydrates 61g 20%
Protein 5g 10%
Fat 13g 20%
Cholesterol 36mg 12%
Sodium 311mg 13%
Fiber 3g 12%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.