Chocolate Raspberry Cobbler
For Valentine's Day, you may look for something simple to make for your loved one.This recipe is ideal, especially since it is quick and easy to prepare. You can choose to push the raspberry mixture through a sieve to omit the raspberry seeds, but honestly, no one has ever complained. I will often keep raspberry seeds in certain recipes that call for their removal. A scoop of vanilla ice cream pairs very well with the tartness of the raspberries. You can swap the semi-sweet chocolate chips for dark if you want a more intense chocolate-tasting dessert.
Ingredients
Bottom
- 4 cup raspberries (frozen)
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 1 tbsp vanilla extract
Topping
- 1¼ cup Bisquick
- ⅓ cup cocoa powder
- ¼ cup sugar
- ½ cup milk
- ½ cup butter (softened)
- ½ cup semi-sweet chocolate chips
Instructions
- In a saucepan over medium heat, add four cups of raspberries, and one-quarter cup of granulated sugar. Stir until the raspberries have broken down, and the sugar has dissolved.
- Remove the saucepan from the heat and stir in one teaspoon of lemon juice and one tablespoon of vanilla extract. Set the mixture aside to cool and prepare the topping.
- Preheat the oven to 350°F and lightly grease a baking dish.
- In a mixing bowl, sift one and one-quarter cups of Bisquick, one-third cup of cocoa powder, and one-quarter cup of sugar.
- With an electric mixer, beat in one-half cup of milk, and one-half cup of softened butter until the mixture is well combined.
- Fold in one-half cup of chocolate chips.
- Pour the cooled raspberry mixture into the prepared baking dish.
- Spoon the topping evenly over the bottom mixture.
- Bake for thirty minutes, or until the top is golden brown.
- Serve with ice cream or whipped cream and enjoy.
Tried this recipe?Let us know how it was!
