Berry Mexican Chocolate Cobbler
This warm, comforting, and buttery berry cobbler is a simple, scrumptious dessert featuring plump, tart berries in a tender sweet cake topped with a scoop of vanilla ice cream.
Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 2 tablespoons shavings of Mexican chocolate
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 3 cups frozen Cascadian Farm Harvest Berries, thawed, drained, and patted dry
- ¼ cup raw 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.
Nutrition
Calories: 466kcal, Carbohydrates: 73g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 45mg, Sodium: 241mg, Potassium: 233mg, Fiber: 3g, Sugar: 53g, Vitamin A: 574IU, Vitamin C: 2mg, Calcium: 103mg, Iron: 1mg