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Molly Yeh’s Chocolate Chunk Cherry Cobbler | Girl Meets Farm | Food Network

Molly Yeh’s Chocolate Chunk Cherry Cobbler | Girl Meets Farm | Food Network

Molly gets super sweet with her Chocolate Chunk Cherry Cobbler, best served with a scoop of vanilla ice cream!

Chocolate Chunk Cherry Cobbler
Level: Easy
Total: 1 hr 40 min (includes cooling time)
Active: 20 min
Yield: 8 servings



1 tablespoon unsalted butter, for greasing the pie dish
4 cups (720 grams) fresh or frozen pitted cherries, thawed and 1/3 cup cherry juice reserved
1 tablespoon (9 grams) cornstarch
1/2 cup (100 grams) granulated sugar
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
Zest of 1/2 lemon plus 2 tablespoons lemon juice

Cobbler Topping:

2 cups (240 grams) all-purpose flour
1/4 cup (50 grams) packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup (50 grams) granulated sugar plus 2 tablespoons, for topping
1/2 cup (1 stick; 113 grams) cold unsalted butter, cut into pieces
6 ounces (168 grams) semisweet chocolate, cut into chunks (about 3/4 cup), divided
1/2 cup cold heavy cream
1 teaspoon pure vanilla extract
1 large egg
Vanilla ice cream, for serving


For the filling: Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F. Grease the bottom and sides of a 9-inch high-sided pie dish or ceramic baking dish with the butter.

In a large mixing bowl, whisk together the reserved cherry juice (or 1/3 cup water, if using fresh cherries) and cornstarch until smooth. Add the cherries, granulated sugar, almond extract, salt and lemon zest and juice. Mix to thoroughly combine. Transfer to the prepared pie dish and set aside.

For the cobbler topping: In a large mixing bowl, combine the flour, brown sugar, baking powder, salt and 1/4 cup of the granulated sugar. Toss with a fork to combine. Scatter in the butter pieces and work with a pastry blender (or your hands) to cut the butter into the flour mixture until the butter resembles very small peas or flakes of oatmeal. Add most of the chocolate chunks, reserving a small handful to sprinkle on top, and toss to combine.

Add the cream, vanilla and egg to a small bowl and whisk to combine. Pour over the dry ingredients and toss well with a fork just until the dough comes together. (You may have to finish the last few mixes with your hands–you don’t want it to look dry, but also don’t overwork it.)

Use an ice cream scoop to scoop the topping over the cherry mixture in about 9 mounds. Sprinkle the cobbler with the reserved chocolate and the remaining 2 tablespoons granulated sugar. Place the pie dish on a baking sheet to catch any drips. Bake for 40 minutes, then tent it with foil and continue to bake until the cobbler is golden brown, puffed and cooked through and the cherries are bubbling, about another 10 minutes. Cool on a rack at least 30 minutes before serving. Serve warm (not hot) in bowls with scoops of vanilla ice cream.

The cobbler is best served warm shortly after it’s made, but leftover cobbler will keep in the fridge for up to 2 days, though you might want to rewarm before serving.