A twist on the classic cobbler, this Chocolate Mixed Berry Cobbler is full of flavour with a myriad of Summer berries and a rich chocolate topping.
Hiya everyone! How has your week been? My week has been full on, house stuff is progressing, which is good… although it seems like we have a never ending pile of paper work to sign.
I’m quite anxious about the move itself and packing because I really am not able to do much with my mobility as it is. I don’t want to just be standing around ordering people around and I will be as hands on as I can, but I know I can’t lift anything at all.
I’ll probably just have to sit on a stool and pack light things. I just get annoyed because I don’t like to put pressure on people, but I know I’m going to be putting a lot of pressure my husband to do most of the work.
Anyway, we’ll cross that bridge when we get to it; right now I want to share this Chocolate Mixed Berry Cobbler with you because it’s insanely good!
This Mixed Berry Cobbler is no ordinary cobbler; instead of a traditional topping, I added cocoa powder to make a rich, flaky topping that cuts through the sweetness of the berries.
You can use any berries you like as long as they add up to 5 cups. I used strawberries, raspberries, blackberries and blackcurrants.
I mixed together a frozen berry mix with some fresh blackberries and strawberries, but feel free to do all frozen mixed berries or all fresh fruit.
I just love when desserts are versatile and this Chocolate Mixed Berry Cobbler is definitely that. If you don’t like blackcurrants, don’t put them in. If you want more strawberries than anything else, then add 2 cups of them in and 1 cup of other berries.
Now let’s talk about the chocolate topping. Melted butter, sugar, flour, eggs, cocoa powder. Mix them all together and you have yourself a sweet, rich dough that will create the perfect soft and flaky top to your cobbler.
I honestly don’t know why I haven’t tried a chocolate top before. It’s SO good! I wanted to eat all the “biscuits” from the top! With the cooked down berries which create a gorgeous sauce, it’s just outrageous how good this tastes!
Enjoy it warm, cold, with ice cream, with custard or alone. Just make it because you will not be sorry haha!!
Chocolate Mixed Berry Cobbler
Ingredients
- For the fruit filling:
- 5 cups (625g) mixed berries; I used 2 cups sliced strawberries, 1 cup blackberries and 2 cups mixed berry mixture
- 2 tbsp plain/all-purpose flour
- 1/2 cup (100g) white sugar
- For the cobbler topping:
- 1 1/2 cups (210g) plain/all-purpose flour
- 1/2 cup (50g) cocoa powder
- 1 cup (200g) light brown sugar
- 1 tsp baking powder
- Pinch of salt
- 3/4 stick (85g) unsalted butter, melted and slightly cooled
- 2 large eggs
Instructions
- Preheat the oven to 180C/350F and spray a 10 or 12 inch cast iron skillet with cooking spray.
- Make the fruit filling; place the berries, flour and sugar into a medium sized bowl and mix to coat all the berries in the sugar/flour; leave to one side.
- Make the cobbler topping: Place the flour, cocoa powder, sugar, baking powder and salt into a large bowl and mix briefly.
- Pour in the melted butter and add in the eggs. Stir with a wooden spoon/spatula until the dough comes together in one big ball. It should be a little sticky and come away from the sides of the bowl.
- Tip the berry mixture into your prepared skillet and smooth into an even layer.
- Take a 1.5tbsp cookie scoop and place rounds of the cobbler topping on top of the fruit, it's fine if you don't cover it completely and can still see some fruit peeking through.
- Place in the oven for 25-30 minutes, until the fruit is bubbling in the centre and the cobbler topping feels springy to the touch and looks matte in the light of the oven.
- Leave to cool for at least 15 minutes if you're going to serve it hot, the inside will be molten. It's best served warm, so I let mine cool for 30 minutes.
- You can either place the skillet on the table and just grab a spoon, or divide it into bowls. Serve with ice cream or custard.
- Chocolate Mixed Berry Cobbler will keep in the fridge for 3 days. Reheat it in the microwave for 1 minute to serve. I would advise, if you're not going to eat all of it on the day, that you take it out of the skillet and transfer it to an airtight container to store in the fridge otherwise it may start to taste like metal.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
