Dark Chocolate Raspberry Cobbler

Dark Chocolate Raspberry Cobbler 2A 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.

Dark Chocolate Raspberry Cobbler 1The 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!

Dark Chocolate Raspberry Cobbler 3Do 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!

 

Ingredients

Yield: 6-8 servings

Raspberry Filling:
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.

Dark Chocolate Raspberry Cobbler 4

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A Welcome and a Sweet Treat!

Hello readers!

Welcome to Sugar and Spice, a blog documenting my cooking and baking adventures. I decided to start food blogging after months of reading the fabulous Annie of Annie’s Eats (http://www.annies-eats.com/). If you haven’t read her yet, START. She is both a wonderful baker and an inspiration! I have tried numerous recipes found on her website, and I have not been disappointed yet!

Anyways, I plan to post about all kinds of recipes that I would like to try – and trust me, my mental “To Bake” list is extremely long. So, to make a long story short, I will be posting about all of my various baking adventures, and posting pictures when I can. My fiance Paul is a chef, and as such, he inspires me to create mouth-watering desserts and baked goods of all kinds. We make quite a pair, him and I, and can certainly host one heck of a dinner party!

The first recipe I would like to share with you is not an exact recipe, per se. Paul and I were having a friend over for dinner last night, and since Paul decided on making a beautiful rotisserie chicken for dinner, it was only fitting that we had to have a dessert with it. A meal that decadent certainly deserved it! I dug around in the fridge, and came up with a couple of peaches that were right on the verge of being too soft to eat. I had some whole strawberries in my freezer as well, and poof! Strawberry-peach fruit crisp. Because it was a bit of an impromptu dessert, I will put the “recipe” that I used/threw together. Either way, we enjoyed it with vanilla and butterscotch ripple ice cream – divine, and not too shabby for a 10 minute dessert!

Unfortunately, it was so amazing that it was devoured before I could even take a picture – yes, that good. Simple, and delicious. Some of my favourite recipes are just that. So, without further adieu, here is my first recipe post! Enjoy! 🙂

Strawberry-Peach Fruit Crisp

Approx. 4 servings.

Crisp Topping:
¾c. old-fashioned oats
½c. – ¾c. brown sugar
8 tbsp. softened butter or margarine, separated
¼ tsp. salt
¼c. flour

Fruit Filling:
2 peaches, peeled, cored and thinly sliced
2-3c. frozen strawberries and peaches
1- 1½ tsp. corn starch
1 tsp. sugar

Preheat oven to 350°F. Fill a loaf pan with fruit. Top fruit with cornstarch (use lesser amount if all fruit is fresh, use more if fruit is frozen. I had a mix of fresh and frozen fruit available, so I used a bit more cornstarch because I used more frozen fruit than fresh) and sugar.

Mix all crisp topping ingredients together, using approximately 3-4 tbsp. butter or margarine. Sprinkle over fruit until evenly covered (I love the crisp topping the best, so this makes a thicker layer. If you like more fruit layer than crisp layer, half crisp ingredients). Top crisp with remaining butter or margarine, spread out evenly in little dollops over the crisp layer.

Place in oven for 45-60 minutes, or until fruit is tender and soft when poked with a knife. Serve warm with ice cream.