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Black Forest Cobbler

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Black Forest Cobbler
  • Prep 20 min
  • Total 60 min
  • Servings 6
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Chocolate adds a surprising twist to favorite cherry cobbler.
By Betty Crocker Kitchens
Updated May 18, 2005

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 7 cups pitted red tart cherries, (about 2 pounds)
  • 1/4 teaspoon almond extract
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup baking cocoa
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1/2 cup milk
  • Cream or ice cream, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.
  • 2
    Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.
  • 3
    Bake uncovered 25 to 30 minutes or until topping is set. Serve warm with cream. Substitution

Tips from the Betty Crocker Kitchens

  • tip 1
    Frozen cherries, partially thawed, can be used for the fresh cherries.
  • tip 2
    The name of this dish stems from the same flavors found in an exquisite chocolate-cherry torte, which was embellished with cherry liqueur (Kirsch) and whipped cream, that originated in Germany's Black Forest region.

Nutrition

325 Calories, 8 g Total Fat, 5 g Protein, 63 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
70
Total Fat
8 g
Saturated Fat
5 g
Cholesterol
15 mg
Sodium
370 mg
Potassium
480 mg
Total Carbohydrate
63 g
Dietary Fiber
6 g
Protein
5 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
12%
12%
Iron
10%
10%
Exchanges:
2 Starch; 2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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