Chocolate Chip Cherry Chocolate Cobbler

A cobbler is a cobbler is a cobbler, so every now and then you need to shake things up. While peach and apple cobbler are the most popular, you’ll be surprised what fun and delicious ways you can make this traditional dutch oven dessert. I introduce to you, Chocolate Chip Cherry Chocolate Cobbler!

Chocolate Chip Cherry Chocolate Cobbler 3guysoutside.com

Here’s what you’ll need:

2 cans cherry pie filling
1 can of Sprite
1 cube of butter
1 box chocolate cake mix
1/2 bag *milk chocolate chips

chocolate-chip-cherry-chocolate-cobbler-2

Spread the pie filling into the bottom of a 12″ dutch oven (you can line with foil for **easier clean up)
Sprinkle the cake mix evenly over the filling
Cut the butter into 5-6 pieces and place evenly on the cake mix
Sprinkle the chocolate chips evenly over the cake mix
Pour can of Sprite evenly into cake mix
Bake at 325 until done (***roughly 25-40 minutes). This can be a little tricky because the cherry syrup & chocolate chips can make the cobbler appear undercooked. This issue is amplified if you use a super moist or deluxe moist cake mix. After 30 or so minutes, if you’re not quite sure, remove all of the heat and let the cobbler set for 5 minutes. This will allow things to firm up and help you better determine the doneness of the cake.

Serve with Vanilla ice cream for a rich and creamy dessert!

Chocolate Chip Cherry Chocolate Cobbler 3guysoutside.com

Chocolate Chip Cherry Chocolate Cobbler
Author: 
Cuisine: Dessert
 
A fun twist on a dutch oven dessert classic.
Ingredients
  • 2 cans cherry pie filling
  • 1 can of Sprite
  • 1 cube of butter
  • 1 box chocolate cake mix
  • ½ bag milk chocolate chips
Instructions
  1. Spread the pie filling into the bottom of a 12" dutch oven
  2. Sprinkle the cake mix evenly over the filling
  3. Cut the butter into 5-6 pieces and place evenly on the cake mix
  4. Sprinkle the chocolate chips evenly over the cake mix
  5. Pour can of Sprite evenly into cake mix
  6. Bake at 325 until done (roughly 25-40 minutes)

*I use milk chocolate because they’re sweeter and compliment the cherry better. You can also use semi-sweet.

**I personally don’t use aluminum foil but some people like it. It just never works for me.

***This is going to depend on your heat. A general rule for dutch oven cooking is the 2/3 / 1/3 method, meaning 2/3 of your coals on top, 1/3 on the bottom. Cooking at 325 in a 12″ oven is 24 coals, so 16 on top, 8 on bottom. Remember that you don’t need a lot of bottom heat because the cake is on top and too much bottom heat will burn the sugars in the pie filling, making clean up a mess.

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