Cherry-Raspberry Chocolate Cobbler

Gluten Free
Dairy Free
Health score
4%
Cherry-Raspberry Chocolate Cobbler
40 min.
8
211kcal

Suggestions


Indulge your sweet tooth with a delightful dessert that perfectly balances the rich flavors of chocolate and the tartness of fresh berries. Our Cherry-Raspberry Chocolate Cobbler is not only a feast for the eyes but also a treat for the taste buds, making it an ideal choice for any occasion. This gluten-free and dairy-free dessert is a crowd-pleaser, ensuring that everyone can enjoy a slice of this heavenly creation.

Imagine biting into a warm, gooey chocolate topping that melts in your mouth, complemented by the juicy burst of cherries and raspberries. The combination of bittersweet chocolate chips and the nutty crunch of sliced almonds adds a layer of texture that elevates this dessert to a whole new level. With just 40 minutes of preparation and baking time, you can whip up this scrumptious cobbler for family gatherings, dinner parties, or a cozy night in.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. Serve it warm, perhaps with a scoop of your favorite dairy-free ice cream, and watch as your guests savor every bite. Treat yourself and your loved ones to this Cherry-Raspberry Chocolate Cobbler, and let the delightful flavors create lasting memories around the table.

Ingredients

  • 0.5 teaspoon almond extract 
  • tablespoons almonds sliced
  • 0.5 cup chocolate chips 
  • 21 oz cherry pie filling canned
  • 0.8 cup ice-cream chocolate shell 
  • cups raspberries fresh
  • cup frangelico 
  • cup frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • microwave

Directions

  1. Heat oven to 375F. In medium bowl, mix pie filling and extract; fold in raspberries.
  2. Spread in ungreased 8-inch square pan.
  3. Bake 15 minutes.
  4. Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth.
  5. Add Bisquick mix; mix well.
  6. Let stand until fruit is done baking.
  7. Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit.
  8. Sprinkle each mound with almonds.
  9. Bake 15 to 18 minutes longer or until chocolate topping is just set.
  10. Serve warm.

Nutrition Facts

Calories211kcal
Protein5.25%
Fat29.4%
Carbs65.35%

Properties

Glycemic Index
10.75
Glycemic Load
2.13
Inflammation Score
-3
Nutrition Score
5.8004347876362%

Flavonoids

Cyanidin
13.82mg
Petunidin
0.09mg
Delphinidin
0.4mg
Malvidin
0.04mg
Pelargonidin
0.29mg
Peonidin
0.04mg
Catechin
0.44mg
Epigallocatechin
0.24mg
Epicatechin
1.08mg
Epigallocatechin 3-gallate
0.16mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.1mg
Kaempferol
0.03mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:211.09kcal
10.55%
Fat:7.01g
10.79%
Saturated Fat:4.27g
26.66%
Carbohydrates:35.07g
11.69%
Net Carbohydrates:31.63g
11.5%
Sugar:8.5g
9.44%
Cholesterol:4.32mg
1.44%
Sodium:35.2mg
1.53%
Alcohol:0.09g
100%
Alcohol %:0.08%
100%
Protein:2.82g
5.64%
Manganese:0.34mg
17.13%
Fiber:3.44g
13.77%
Vitamin C:10.68mg
12.95%
Vitamin E:1.43mg
9.56%
Copper:0.16mg
8.13%
Magnesium:29.6mg
7.4%
Calcium:73.38mg
7.34%
Potassium:253.32mg
7.24%
Phosphorus:65.33mg
6.53%
Vitamin B2:0.11mg
6.49%
Zinc:0.75mg
5%
Iron:0.79mg
4.36%
Vitamin A:215.1IU
4.3%
Folate:15.27µg
3.82%
Vitamin B6:0.07mg
3.53%
Vitamin B1:0.05mg
3.49%
Vitamin B5:0.32mg
3.16%
Vitamin K:3.24µg
3.09%
Vitamin B3:0.57mg
2.83%
Selenium:1.41µg
2.01%
Vitamin B12:0.07µg
1.12%