A couple nights ago, I was baking up a storm. A friend brought over an abundance of fresh raspberries, and one of Paul’s co-workers gave him a bag of fresh peaches, with the stipulation that I make him a pie. While both desserts were delicious, you get to experience Dark Chocolate Raspberry Cobbler first! (Don’t worry, peach pie is coming. Would I deny you peach pie? Absolutely not!)
This is definitely a perfect balance between the sweet, tartness of raspberries, and the smooth richness of chocolate, and it combines the best of both worlds in a dessert both fruit and chocolate lovers will approve! Top the whole thing off with ice cream, and helloooo heaven.
The above picture is the cobbler right out of the oven. I didn’t go over-the-top fancy, and cut the biscuits into any shapes, such as in Annie’s cobbler, but I just put the whole thing into a 9 x 13 pan, cut the biscuits into squares and popped it into the oven. Look at that colour contrast though! Beautiful bright red raspberries just make the dessert that much brighter!
Do yourself a favour as well. Make sure you eat this with ice cream or whipped cream. The sweet-tart-rich-smooth-creamy flavours and textures just work so well. Take advantage of the summer season and all of the fresh fruit that is available. You won’t be sorry! Make sure you also check back in the next couple of days – I have Peach Pie coming your way soon!
Yield: 6-8 servings
24-28 oz. fresh or frozen raspberries
3½ tbsp. sugar
3 tbsp. cornstarch (use a pinch more if the berries are fresh)
1 tsp. lemon juice
1 tbsp. vanilla extract
Dark Chocolate Topping:
1 c. flour
1/3 c. dark cocoa powder
3 tbsp. sugar
Pinch of salt
4 oz. (8 tbsp.) cold unsalted butter, cut into pieces
½ c. plus 2 tbsp buttermilk
2 oz, coarsely chopped dark chocolate or chocolate chips
Preheat oven to 425°F. Lightly grease or spray a 2-2.5 quart baking dish (I used a 9 x 13 pan – which is a little bit larger than required). In the dish, combine all filling ingredients and fold together gently with a spatula until evenly mixed. Bake for 10 minutes without the topping.
While the filling is baking, combine the flour, cocoa, sugar and salt in a medium bowl. Whisk well to blend. Cut in the butter pieces in the flour mixture with a pastry blender or two knives. The mixture should be crumbly and the butter should be no bigger than small peas. Stir in the buttermilk and mix gently with a fork until a dough begins to form. (If you do not have buttermilk, use ½ cup milk, and 2 tbsp. vinegar mixed together.) Knead dough together gently until dry ingredients are just incorporated. Fold in the chocolate. Turn out the dough onto a lightly floured surface and pat down into an even layer about 1 inch thick. Either use a cookie cutter to make your desired shapes, or cut into squares.
Top the warmed fruit with the biscuits and return the baking dish to the oven. Bake for 15-20 minutes more, until the fruit mixture is bubbling and biscuits are just set and baked through. The juices will settle after resting a few minutes. Serve warm with vanilla ice cream or whipped cream.