Cherry Chocolate Cobbler

这款樱桃巧克力鞋匠疯狂好吃!甜樱桃填充配有嫩巧克力块(或芯片)饼干。这是一个完美的夏天甜点!

巧克力块樱桃果馅饼拔出瓢从盘子里用铲子

As much as I love a good brownie or ultra-chocolate dessert, there’s something really wonderful about eating a fresh cherry pie in the middle of summer.

这是最好的。更确切地说,this amazing cherry pieis the best.

但是,过去几年,我必须找到一个严重的理由,也可以让这款巧克力樱桃鞋匠。是的,“只是因为”是一个完全有效的原因。

这是疯狂的美味,已经成为我最喜欢orite desserts over the last few years!

scoop of cherry cobbler with chocolate chunk biscuit in white bowl with vanilla ice cream

The Chocolate Cherry Combo

I’ve never been a huge fan of the chocolate-cherry combo, if I’m being honest.

我想我在你年轻时早早向味道组合的厌恶时,当我偷偷来到我的奶奶的巧克力思考时,我才能咬一只巧克力焦糖,只能咬住它并喷洒粘性病的甜樱桃汁和巧克力碎片到处都是。它是创伤的。

However, since I’m all grown up and quite mature now (ha), I have found一些chocolate cherry combinations that arenotfound in a rectangle box of chocolates but are very, very tasty.

And this chocolate cherry cobbler is one of them.

自顶向下的烤樱桃chocolate cobbler

巧克力味道是巧克力块饼干顶部的微妙挥霍。有用。它很美味。

Fresh vs. Frozen Cherries

您可以在此鞋带中使用新鲜或冷冻的樱桃。如果使用冷冻樱桃,我还包括食谱中的一些注释。

The pitted cherries get tossed with:

  • sugar
  • cornstarch
  • lemon juice
  • vanilla + almond extracts

tossing cherries with cornstarch and sugar

Easy Biscuit Topping

对于甜,巧克力饼干,我将所有干成分与碗中的所有干成分相结合,并使用箱式磨料的大孔篦寒冷(或冷冻)的黄油。

You can cut the butter in with a pastry blender or two knives or use a food processor. But the grating-butter-trick is easy, and the cleanup is minimal.

grating butter with cheese grater into dry ingredients

Toss in semisweet chocolate chunks…or chocolate chips…or mini chocolate chips.

And add the egg + buttermilk.

adding chocolate chunks and wet ingredients to biscuit dough

The key to a really soft, tender, flaky biscuit is to mix the dough just until it comes together.

It’ll look a little rough and shaggy. That’s ok! All is as it should be.

mixing chocolate chunk biscuit dough in glass bowl

将面团挤出或将面团轧制到约1/2英寸厚的轻束纸屑上,然后将饼干切成12个方块。万博体育app官网

将巧克力块饼干切成正方形

组装鞋匠

To assemble the cobbler, spread the cherries evenly in a lightly greased 9X13-inch pan, top with the biscuits and bake until golden and the filling is bubbling around the edges.

对于冷冻的樱桃,我喜欢在添加饼干顶部之前首先烘烤樱桃大约10分钟。万博体育app官网It gives them a bit of a head start so the filling will thicken up perfectly.

topping cherry chocolate cobbler with biscuit topping

这个独特的巧克力樱桃鞋匠是一个梦幻般的馅饼修复的方式......没有亵渎自制馅饼的地壳。(这与樱桃派一样美味,我保证!)

那些巧克力块饼干是如此愉快!巧克力的小矮人给甜樱桃馅来完美的一些东西。

我不应该这样说,但我愿意:这款巧克力樱桃鞋匠无限的蛋糕,用香草冰淇淋勺提供温暖。百胜!

spoon digging into bowl with cherry cobbler and chocolate chunk biscuit

One Year Ago:Mexican Street Corn Salad
Two Years Ago:Cherry Pie Cookie Bars
Three Years Ago:Tender Grilled Salmon
Four Years Ago:自制意大利辣味香肠披萨卷
Five Years Ago:Strawberry Shortcake Bars
六年前:Classic Chocolate Mint Brownies
七年前:30秒巧克力龟饼干太阳岛
Eight Years Ago:The Lava Flow Drink

Cherry Chocolate Cobbler

Yield: 8份
准备时间: 3.5.minutes
Cook Time: 4.5.minutes
Additional Time: 3.0.minutes
总时间: 1hour5.0.minutes
serving of cherry chocolate cobbler with chocolate chunk biscuit and vanilla ice cream in white bowl

配料

Cherry Filling:

  • 21/2 to 3 pounds (8-10 cups) pitted sweet cherries (fresh or frozen - see note)
  • 1杯(7.5盎司)砂糖
  • 2tablespoons cornstarch (see note)
  • 2汤匙新鲜柠檬汁
  • 1teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)

Biscuit Topping:

  • 2cups (10 ounces) all-purpose flour
  • 1/3杯(2.5盎司)砂糖
  • 1汤匙发酵粉
  • 1/4茶匙小苏打
  • 1/2 teaspoon salt
  • 1/2杯(4盎司,8汤匙)冷或冷冻黄油
  • 4.to 6 ounces (3/4 to 1 cup) semisweet chocolate chunks or chocolate chips (regular or mini)
  • 1/2 cup buttermilk
  • 1个大鸡蛋
  • 粗糖(如涡轮样)洒水(可选)

Instructions

  1. 将烤箱预热至375度F.轻轻润滑9x13英寸的烤盘。
  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. 对于饼干打顶,在中碗中,将面粉,糖,发酵粉,小苏打和盐搅拌在一起。使用箱式磨料的大孔,并将黄油篦入干成分。折腾与面粉均匀涂抹黄油片。加入巧克力块或芯片并折腾结合。
  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. 将面团转到轻微粉碎的计数器上,并轻拍或轻微滚入10x6英寸的矩形,约1/2英寸厚。万博体育app官网将面团切成12件。
  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

冷冻樱桃: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.

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Recipe Source:adapted from the Food Network Magazine September 2018 (added baking soda, altered recipe for frozen cherries, added weight measures, etc)

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