Copycat Cracker Barrel Warm Cherry Cobbler Recipes

CHERRY CHOCOLATE COBBLER- COPYCAT RECIPE

Steps:

• 1. Preheat oven to 350 degrees. Combine flour, sugar, baking powder, and salt in a medium bowl. Cut butter into mixture with a fork or pastry blender until the crumbs are the size of peas. Melt chocolate chips in a double boiler or microwave. Remove from heat and stir to be sure all are melted. Let sit for 3-4 minutes to cool a bit. Stir in milk and vanilla first, then add beaten egg. Mix well. Stir chocolate mixture into flour mixture.
• 2. Spread cherry pie filling in the bottom of a 2 quart caserole. Spoon chocolate mixture onto cherry mixture. Sprinkle nuts on top, if using. Bake for 40-45 minutes until top is golden brown and looks dry. Serve hot or warm with vanilla ice cream.

CRACKER BARREL CHERRY CHOCOLATE COBBLER

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.

CRACKER BARREL CHOCOLATE COBBLER RECIPE - (4.1/5)

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'S UPSIDE- DOWN COBBLER

Steps:

• 1. Preheat oven to 325^. Melt 1 stick of butter in a 9x13 pan in oven. Remove from oven; sprinkle brown sugar evenly over butter. Spoon blackberry filling evenly over brown sugar; saving some for topping. Set aside.
• 2. Beat remaining butter at low speed with electric mixer until creamy. Gradually add powdered sugar, beating until blended. Increase mixer speed to medium; beat mixture 2-3 minutes or until light & fluffy, stopping to scrape bowl as needed.
• 3. Add eggs one at a time, beating at low speed, just until blended. Add vanilla. Gradually add flour and water; beat 1 minute. Scrape bowl; increase mixer speed to medium and beat 2 minutes. Do not overbeat. Batter will be light and smooth.
• 4. Spoon batter over blackberry filling; spread gently to cover. Bake 55-60 minutes or until a wooden pick inserted in center comes out clean. Remove to wire rack; cool completely. Cut into 12 squares. Lift each square and invert onto serving plate. Top each serving with remaining fruit filling. Microwave 10 seconds on high and serve with ice cream, if desired.