This delectable Mexican Chocolate and Mixed Berry Cobbler features a luscious, warm berry medley with hints of cinnamon and cocoa, blanketed by a buttery, golden-brown cobbler topping. This chocolate berry dessert magic comes together with just 10 simple ingredients, most of which you probably have waiting in your pantry, meaning a crave-worthy dessert is never far from reach.
3cupsfrozen Cascadian Farm Harvest Berries, thawed, drained, and patted dry
¼cupraw or turbinado sugar
Vanilla ice cream, for serving
Instructions
Preheat oven to 350 degrees F.
Grease a 9 or 10-inch cast iron skillet or baking dish with butter or shortening.
In a medium bowl, stir together granulated sugar, flour, baking powder, cinnamon, chocolate, and salt. Add the buttermilk and combine. Add the melted butter and vanilla, and whisk until smooth.
Pour the batter into the greased baking dish. Scatter the top with mixed berries.
Sprinkle raw sugar over the top.
Bake for 50 to 60 minutes until edges are golden and crispy.
Serve warm with ice cream.
Notes
You can use fresh berries instead of frozen.
Make sure to pat your defrosted berries dry, otherwise, the cobbler may end up with a loose consistency that feels underbaked.
This berry Mexican chocolate cobbler is best served the day that it’s made. That said, you are welcome to cover and refrigerate any leftovers for up to 3 days. To serve, reheat the leftovers in a toaster oven (preferred) or microwave, then top with ice cream and enjoy.
Let the baked chocolate berry cobbler rest for about 10 minutes before dishing it out. This will let the juices congeal a bit for a better texture all around!