Cherry Chocolate Cobbler

Cherry Chocolate Cobbler puts to 3 pounds, cornstarch and fresh lemon juice at the center of a chocolate recipe and finishes in about 110 minutes, enough for 12 servings.

• Yield 12 servings
• Ready in 110 minutes
• Prep 35 minutes
• Cook 45 minutes

Ingredients

Cherry Filling

• 2 ½ to 3 pounds (8-10 cups) pitted sweet cherries (fresh or frozen –)
• 1 cup ( 212 g ) granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract , optional

Biscuit Topping

• 2 cups ( 284 g ) all-purpose flour
• ⅓ cup ( 71 g ) granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup ( 113 g ) salted butter , cold or frozen
• ¾ to 1 cup ( 113 to 170 g ) semisweet chocolate chunks or chocolate chips (regular or mini)
• ½ cup buttermilk
• 1 large egg
• Coarse sugar , like turbinado for sprinkling (optional)

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish.
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. For the biscuit topping, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater and grate the butter into the dry ingredients. Toss to coat the butter pieces evenly with the flour. Add the chocolate chunks or chips and toss to combine.
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. Turn the dough out onto a lightly floured counter and pat or lightly roll into a 10X6-inch rectangle, about 1/2-inch thick. Cut the dough into 12 pieces.
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.

Let the center settle before you cut it, or the slices will slump.