Cherry Chocolate Cobbler Copycat Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
• In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
• Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
• Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

Steps:

• Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Combine the cherries, granulated sugar, cornstarch, lemon juice and vanilla and almond extracts in a large bowl; toss until combined with no clumps. Spread in the prepared dish.
• Make the topping: Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Pulse in the chopped chocolate. Whisk the egg with the buttermilk in a medium bowl; add to the flour mixture and pulse a few times until the dough just comes together.
• Turn out the dough onto a lightly floured surface and pat into a 4-by-12-inch rectangle (about 1/2 inch thick). Cut into twelve 2-inch squares; arrange in 3 rows over the filling. Brush the tops with buttermilk and sprinkle with turbinado sugar. Bake until the topping is browned and the filling is bubbling around the edges, 45 to 55 minutes. (To check for doneness, look under a biscuit to make sure it?s not raw; continue baking if necessary.) Let cool at least 30 minutes. Serve with ice cream.

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.

Steps:

• Preheat oven to 350 degree oven.
• Lightly grease a 13 x 9 pan, I use cooking spray.
• Place cherries in pan.
• In a large bowl combine brownie mix, water, egg and oil.
• Mix until well combined.
• Spread over the cherries.
• Bake for 50 minutes or until a toothpick inserted near the middle comes out with moist crumbs.
• Serve warm with vanilla ice cream or whipped cream or cool whip.

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.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.