CHOCOLATE RASPBERRY COBBLER
Prize-Winning Recipe Fall 2010! You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 3
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.
Nutrition Facts : Calories 430, Carbohydrate 65 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 44 g, TransFat 1/2 g
RASPBERRY COBBLER
Berry fine, indeed: The jammy, intensely fruity base of this raspberry cobbler -- which packs in five whole cups of berries -- is balanced by a light, sweet biscuit topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 11
Steps:
- Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
- Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
- Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
- Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.
CHOCOLATE RASPBERRY COBBLER CAKE
I've had this recipe for so long, I can't even remember where it came from! It is decadently good, though.
Provided by bunkie68
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420.8, Fat 18, SaturatedFat 10.9, Cholesterol 35.3, Sodium 182.8, Carbohydrate 61.7, Fiber 4.5, Sugar 38.5, Protein 4.6
CHOCOLATE COBBLER
This Chocolate Cobbler is like chocolate pudding meets chocolate lava cake! So rich and delicious, plus so simple to throw together!
Provided by Lauren Brennan
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a medium-sized bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder. Create a well in the dry ingredients and pour in milk, melted butter, and vanilla. Stir together until a thick batter forms.
- Pour into a small, ungreased 8-inch rectangular casserole dish with high sides.
- In a separate bowl, stir sugar, brown sugar, and cocoa powder together. Sprinkle over the top of the batter evenly.
- Pour hot water over the entire thing {WITHOUT STIRRING A THING!}.
- Bake for 40 minutes or once the middle is set. {Be sure to place it on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 354 kcal, Carbohydrate 60 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 259 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving
CHOCOLATE RASPBERRY COBBLER
This easy chocolate raspberry cobbler can be mixed up in under 5 minutes with just 5 ingredients.
Provided by Autumn
Categories Dessert
Number Of Ingredients 5
Steps:
- Gently grease an 8x8 baking dish with cooking spray and preheat the oven to 350 degrees F.
- Spread the pie filling out in the bottom of the baking dish. Sprinkle with the chocolate chips.
- In a medium bowl, stir together half of a chocolate cake mix with 3/4 cup soda. Stir until mostly combined - it's fine if the mixture is lumpy, no need to whisk it smooth. Pour batter over the pie filling and spread it out evenly. Use a spoon or knife to swirl through the batter and pie filling a few times. Top with butter slices.
- Bake for approximately 50-60 minutes, until a toothpick inserted near the center comes out mostly clean. Bake a bit shorter for a gooey consistency, or longer for a more cake like consistency.
- Cool 10-15 minutes before serving. Tastes best warm with vanilla ice cream.
CHERRY-RASPBERRY CHOCOLATE COBBLER
Honorable Mention Bisquick® Recipe Contest 2010! Dig into a rich and homey cobbler packed with two kind of ruby red fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 28 g, TransFat 1/2 g
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