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Prep 15 mins
Cooking 25 mins
Serves 6
Move over humble crumble – the chocolate chip cherry cobbler is here to steal your thunder. A sweet, warm bubbling pool of cherries tucked up under a crunchy, chocolate-studded biscuit-dough crust? Yum right!
So basically all you do is make a cherry compote then a big batch of chocolate chip cookie dough, put the latter on top of the former and pop in the oven for a bit. Excellent served with vanilla ice cream. This recipe makes more cobbler mix than you’ll need for this recipe but keep the remainder in the freezer so chocolate chip biscuits are never far away when needed!
Cream the butter and sugars together until pale and light in texture. Add the eggs, one at a time, beating well between each addition.
Fold in the vanilla, flour, baking powder, baking soda, salt and chocolate.
Place mixture in the fridge for 30 minutes or so before assembling.
For the cherries, combine all ingredients in a saucepan over medium heat and cook for five minutes or until the cherries are soft and syrupy.
To assemble; tip cherry mixture into a gratin dish then crumble over the chilled cookie dough mixture. Sprinkle with a little extra sea salt (just a little bit) then pop in the oven for 20 minutes or until the top is golden brown.
Serve with cream or ice cream.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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