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Cherry-Raspberry Chocolate Cobbler

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  • Prep 10 min
  • Total 40 min
  • Servings 8
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Dig into a rich and homey cobbler packed with two kinds of ruby red fruit.
Created Jul 18, 2011
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Ingredients

  • 1 can (19 oz/540 mL) cherry pie filling
  • 1/2 tsp (2 mL) almond extract
  • 2 cups (500 mL) fresh raspberries
  • 3/4 cup (175 mL) chocolate ice cream
  • 1/2 cup (125 mL) bittersweet chocolate chips
  • 1 cup (250 mL) Bisquick* mix
  • 3 tbsp (45 mL) sliced almonds

Steps

  •  
    1
    Heat oven to 375ºF. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
  •  
    2
    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.
  •  
    3
    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.

Expert Tips

  • Tip 1
    Did You Know?: Bittersweet chocolate chips are not as sweet as the more common semisweet chocolate chips. You can find them next to the other chocolate chips.

Nutrition Information

No nutrition information available for this recipe
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