Best Cherry Raspberry Chocolate Cobbler Recipes

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CHERRY-RASPBERRY CHOCOLATE COBBLER



Cherry-Raspberry Chocolate Cobbler image

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

1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 cups fresh raspberries
3/4 cup chocolate ice cream
1/2 cup bittersweet chocolate chips
1 cup Original Bisquick™ mix
3 tablespoons sliced almonds

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

CHERRY-RASPBERRY CHOCOLATE COBBLER



Cherry-Raspberry Chocolate Cobbler image

Honorable Mention Bisquick® Recipe Contest 2010! Dig into a rich and homey cobbler packed with two kind of ruby red fruit.

Provided by @MakeItYours

Number Of Ingredients 7

1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 cups fresh raspberries
3/4 cup chocolate ice cream
1/2 cup bittersweet chocolate chips
1 cup Original Bisquick® mix
3 tablespoons sliced almonds

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.

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