Categories: Pie-cobbler-cheesecake- tarts
Ingredients
- 1 Tbsp. cornstarch
- 1 1/4 cups sugar, divided
- 6 cups assorted fresh berries (blackberries, raspberries, blueberries)
- 1/2 cup butter, softened
- 2 large eggs
- 2 Tbsp. red liquid food coloring
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 Tbsp. unsweetened cocoa
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 1 1/2 tsp. white vinegar
- 1/2 tsp. baking soda
Directions
- Preheat oven to 350 degrees. Stir together cornstarch and 1/2 cup sugar. Toss berries with
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cornstarch mixture, and spoon into a lightly greased 11 × 7-inch baking dish.
- Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 1/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.
- Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.
- Bake at 350 degrees fir 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean, Cool on a wire rack 10 minutes.
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Chocolate-Cherry Cobbler: Omit red food coloring. Substitute 6 cups pitted fresh cherries (about 2 1/2 to 3 lb.) for berries. Decrease flour to 1 cup, and increase unsweetened cocoa to 1/4 cup. Proceed with recipe as directed.
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Chocolate-Cherry Cobbler sundae, top scoops of Chocolate-Cherry Cobbler with vanilla ice cream, Hot Fudge Sauce, sweetened whipped cream, and fresh cherries with stems.