Chocolate and cherry cobbler

This cherry chocolate cake is so delicious! The sweet cherry filling is covered in a chocolate chip cookie crust.

As much as I love brownies or chocolate desserts, there’s something truly wonderful about eating a fresh cherry pie in the middle of summer.

It’s the best. Or rather, this amazing cherry pie is the best.

But in recent years, I’ve had to find a serious reason to make this cherry and chocolate pie, too. And yes, “just because” is a perfectly good reason.

It’s incredibly delicious and has become one of my favorite desserts in recent years!

Chocolate Cherry Combo

The truth is, I’ve never been a huge fan of the chocolate cherry combo.

I think I developed an aversion to this flavor combination when I was little, when I would sneak my grandmother’s chocolates thinking I was eating chocolate candy, but when I did, gooey cherry juice and chocolate chunks would come out. It was painful.

However, as I’ve gotten older and more mature (ha), I’ve found some chocolate cherry combos that can’t be found in a rectangular box of chocolates, but are actually very, very delicious.

And this chocolate cherry cake is one of them.

The chocolate flavor is a subtle riot in the form of a chocolate chunk cookie topping. It works. And it’s delicious.

Fresh vs. Frozen Cherries

You can use fresh or frozen cherries in this cobbler. I included some notes in the recipe if you use frozen cherries.

Pittless cherries are mixed with:

• sugar
• cornstarch
• lemon juice
• vanilla + almond extracts

Easy Cookie Frosting

For the sweet and chocolatey cookies, I combine all the dry ingredients in a bowl and grate the cold (or frozen) butter using the large holes of a box grater.

You can cut in the butter with a pastry blender or two knives or use a food processor. But the trick to grating butter is easy and the cleanup is minimal.

Add semi-sweet chocolate chips…or chocolate chips…or mini chocolate chips.

Add egg and milk.

The key to getting a really soft, tender, flaky cake is to mix the batter until it comes together.

It will look a little rough and hairy. No problem! Everything is as it should be.

Press or roll the dough out onto a lightly floured counter about 1/2-inch thick and cut the biscuits into 12 squares.

Assemble the Shoe Rack

To assemble the cobbler, spread the cherries evenly in a lightly greased 9×13-inch pan, top with the biscuits, and bake until golden brown and bubbly around the edges.

For the frozen cherries, I like to bake them on their own first for about 10 minutes before adding the biscuit layer. It gives them a little head start so the filling can fully thicken.

This unique Cherry and Chocolate Pie is a great way to enjoy cherry pie… without having to worry about a homemade pie crust. (It’s just as delicious as cherry pie, I promise!)

These chocolate chip cookies are soooo delicious! The little chocolate chips add the perfect touch of something special to the sweet cherry filling.

I shouldn’t have to say this, but I will: This chocolate cherry pie is sooo delicious served warm with a scoop of vanilla ice cream. What a delight!

Cherry and Chocolate Cobbler

Makes: 12 servings

Prep time: 35 mins

Cook time: 45 mins

Extra time: 30 mins

Total time: 1 hour 50 mins

Ingredients

Cherry Filling:

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

Cookie 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 chips or chocolate chips (regular or mini)
• ½ cup yogurt
• 1 large egg
• Coarse sugar, such as turbinado, for sprinkling (optional)

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch baking dish.
2. In a large bowl, add the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Mix well. Spread filling into prepared pan.
3. For the cookie crust, in a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. Toss to coat the butter pieces evenly with the flour. Add the chocolate chips or pieces and mix.
4. In a small bowl or liquid measuring cup, whisk together the buttermilk and eggs. Add to the dry ingredients and mix with a rubber spatula until the dough begins to come together. It may help to remove the spatula and begin mixing with your hands. Do not overmix; just press the dough into a shaggy ball.
5. Place the dough on a lightly floured surface and flatten or roll out into a 25 x 15 cm rectangle about 1/2 inch thick. Cut the dough into 12 pieces.
6. Arrange the cookies evenly over the cherry filling (I do three rows of four cookies each). Sprinkle the cookies with coarse sugar to taste.
7. Bake for 45 to 50 minutes until the cookies are golden brown and bubbly around the edges of the pan. To check if they are done, gently lift a cookie; if it is still raw on the bottom, continue baking for a few more minutes. Try not to overbake them or they will dry out.
8. Cool on a rack for about 30 minutes; the filling will thicken as it cools. Serve warm with ice cream.

Note:

Frozen Cherries: If using frozen cherries, increase the amount of cornstarch to 3 tablespoons. Do not thaw them before using. Also, when using frozen cherries, I bake the cherry filling for only 10 minutes, then add the cookie layer and continue baking for 40 to 45 minutes.