Saturday, April 20, 2013

Chocolate Raspberry Cobbler

     The only flavor combination I like better than chocolate and raspberry is white chocolate and raspberry.  To round out our trilogy of ridiculously easy recipes, this Chocolate Raspberry Cobbler is not only scrumptious, you can just about make it with your eyes closed.  I did have to hunt around for raspberry pie filling so if you can't find it, try it with a can of cherry filling.  Just be sure that you completely cover the cookie mix with butter, you don't want any large patches of dry batter showing through.  In my 10 inch oven, it baked for 30 minutes with 18-20 briquettes on the lid and 10 in a ring around the bottom.  When you are bowled over by the scented steam of chocolate and raspberry, it's done.  To make this in your 12 inch oven just add a second can of pie filling and leave the rest.  Next time, I might try mixing in some fresh raspberries with the pie filling.   Crispy on the top, gooey on the inside and sweet enough to make your teeth hurt, topped with vanilla ice cream, this is easily one of my favorite dutch oven desserts.

Chocolate Raspberry Cobbler
1 21 oz can raspberry pie filling
1 1 lb 1.5 oz pouch Betty Crocker double chocolate chunk cookie mix
3/4 cup butter OR margarine, melted

     Lightly oil or spray 10 inch dutch oven, line with parchment paper if desired.
     Spread pie filling in bottom of dutch oven.
     Sprinkle cookie mix evenly over pie filling.
     Pour melted butter evenly over cookie mix.
     Spoon or spread melted butter over cookie mix just to cover the dry mix. 
     Bake for 30 minutes at 350 degrees or until topping is set.
     Cool for 10 minutes before serving.
     Store covered in refrigerator, if there's any left!

Pour melted butter over dry cookie mix and raspberry pie filling

Bake for 30 minutes at 350 degrees

You'd better go to confession after eating this sinfully rich dessert