Firecracker Chocolate Cherry Cobbler
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
Directions
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Preheat oven to 375°F. Lightly grease a 2-quart round baking dish.
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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.
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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.
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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.
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Bake 30 minutes or until filling is thick and bubbly and biscuits are baked through. Remove and let stand 30 minutes before serving.
Tips
Place a baking sheet below the dish to catch an drips during baking.
