Best Black Forest Cobbler Recipes

DUTCH OVEN BLACK FOREST COBBLER RECIPE

Steps:

• Put cake mix in Dutch oven, dump in pie filling and the can of soda, stir in Dutch Oven, cook about an hour, turning the pot every 10 minutes or so, to cook evenly. Make pudding according to directions. Serve cobbler topped with pudding. Ground coconut can also be added to the cake mix, or sprinkle in semi-sweet chocolate morsels.

BLACK FOREST MAGIC COBBLER

Steps:

• 1. Place butter and batter in the bottom of the pan, spoon on the fruit, When the cobler bakes, the crust rises through the fruit to the top, Self-Rising Flour is a MUST.
• 2. 1.Preheat oven to 350 F
• 3. 2. Combine cherries and 1 cup of sugar in a medium saucepan. Cook over medium heat until sugar dissolves, cherries released their juices, and liquid thickens slightly. Remove from heat.
• 4. 3. Pour melted butter into 8 (6-ounce) ramekins or a 2-quart baking dish.
• 5. 4. Combine remaining sugar, flour, salt and cocoa. Stir in milk until well combined. Do not overbeat. Pour over butter. Do not stir. Spoon cherries and juice over batter. Do not stir.
• 6. 5. Bake 15 to 20 minutes for ramekins or 35 minutes for baking dish, until crust rises to the top and browns.

BLACK FOREST MAGIC COBBLER

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Combine cherries and 1 cup of sugar in a medium saucepan. Cook over medium heat until sugar dissolves, cherries release their juices, and liquid thickens slightly. Remove from heat.
• 3. Pour melted butter into a 2-quart baking dish.
• 4. Combine remaining sugar, flour, salt and cocoa. Stir in milk until well combined. Do not overbeat. Pour over butter. Do not stir. Spoon cherries and juices over batter. Do not stir
• 5. Bake 35 minutes or until crust rises to the top and browns.

BLACK FOREST MAGIC COBBLER

Steps:

• Preheat oven to 350°F.
• Combine cherries and 1 cup sugar in a saucepan. Cook over medium heat until sugar dissolves and cherries release their juices, and the liquid thickens slightly. Remove from heat.
• Pour melted butter into a 2-qt baking dish.
• Combine remaining sugar, flour, salt, and cocoa. Stir in milk until well combined. Do not overbeat. Pour over butter; do not stir. Spoon cherries and juice over the batter. Do not stir.
• Bake 35 minutes, or until crust rises to the top and browns.

BLACK FOREST COBBLER

Steps:

• Preheat oven to 375F. Combine cherries, 3/4 cup sugar, cornstarch, lemon juice, and vanilla in large bowl; toss to coat. Spoon into 9-inch square baking dish.
• Combine flour, 1/2 cup sugar, cocoa, baking powder, baking soda, and satl in medium bowl; mix well. Cut in butter with pastry blender or mix with fingetips until mixture resembles coarse crumbs. Stir in chocolate chips. Add buttermilk; stir just until combined. (Do not overmix.) Drop topping, 2 tablespoons at a time, into mounds over cherry mixture.
• Bake 40-45 minutes or until filling is bubbly and toothpick inserted into center of biscuit comes out clean. Let stand 30 minutes before serving. Serve warm.

BLACK FOREST COBBLER

Steps:

• 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.
• 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.
• Bake uncovered 25 to 30 minutes or until topping is set. Serve warm with cream. Substitution