Cherry Chocolate Cobbler

Cherry Chocolate Cobbler

Made  times
chellebelle 25

"In this down-to-earth, easy to put together cobbler, chocolate and cherries are an irresistible combination. This dessert is great served warm topped with vanilla ice cream."
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55 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 86.8g
  • 28%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
  2. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
  3. Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
  4. Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.


  1. 48 Ratings

Most helpful positive review

The last reviewer is correct. I am the submitter of this recipe and the can of cherry pie filling should be 21 oz, not 12.

Most helpful critical review

I followed the recipe and mine turned out very 'cakey' and not enough cherries. Next time I would use 2 cans of cherries.

Most helpful
Most positive
Least positive

The last reviewer is correct. I am the submitter of this recipe and the can of cherry pie filling should be 21 oz, not 12.

This was good & easy. I followed the recipe exactly except for the cherry pie filling. I think the recipe is supposed to say 21 oz instead of 12 oz. I couldn't find a 12 oz can in the store & wh...

Super yummy! Not the best ever, but really REALLY good! Used light cherry pie filling and lower fat butter (Brummel & Brown's) to cut down on sugar, fat and calories.

Great combination! I made it with frozen sweet cherries cooked with a little corn starch and almond extract for flovoring. Will make again often.

Very good! We preferred this served warm. I think vanilla ice cream is a must. I will try this again with more pie filling, as I felt like there wasn't enough when compared to the amount of t...

This is delicious. I took it to a last minute dinner I was asked to bring a dessert for and it was a big hit! Served it warm with vanilla ice cream...yummy! It was very easy and used ingredients...

Good- not amazing. Make sure you use unsalted butter, and definitely serve with ice cream.

This was pretty good, however I did kick it up a notch by adding a almond crumble topping. I didn't measure anything for the topping, but I used a little flour, some brown sugar, oats, sliced al...

Outstandingly delicious and pretty simple to make. I also substituted blueberries & white chocolate chips on another occasion.Also great.

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