Firecracker Chocolate Cherry Cobbler

By LRay

Better Homes and Gardens, July 2015, page 79.

We love to use frozen pitted cherries such as tart red, dark sweet, or Rainier for this recipe. They're flash-frozen in season and you don't have to bother with pitting!

Ingredients

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground chipotle chile pepper
• 1/4 cup unsalted butter, cut into small pieces and chilled
• 1 1/2 ounces semisweet chocolate, finely chopped
• 1/4 cup milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 7 cups fresh or frozen pitted tart red cherries
• Milk
• 1 tablespoon coarse sugar

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 375 degrees F. Lightly grease a 2-quart round baking dish.

For the biscuits, in a medium bowl combine 1 cup flour, 1/3 cup sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and ground chipotle. Add the butter and, using a pastry blender or 2 forks, cut the butter into the mixture until it resembles coarse crumbs. Stir in the chocolate. Add the 1/4 cup milk and stir until just moistened. Knead the dough 3 to 4 times in the bowl until it holds together. Form the dough into a disk.

In a large saucepan combine the 3/4 cup sugar and 1/3 cup flour; stir in cherries. Cook and stir over medium heat until thickened and bubbly. Cover to keep warm.

On a floured surface roll biscuit dough out to a 3/4-inch thickness. Cut dough with assorted 2- to 3-inch star-shaped cutters, rerolling dough as necessary. Spoon hot filling into prepared dish. Arrange dough cutouts over filling. Brush cutouts with milk and sprinkle the tops with the coarse sugar.

Bake 30 minutes or until filling is thick and bubbly and biscuits are baked through. Remove and let stand 30 minutes before serving.