Light, Tender Chocolate Chip Cobbler with Fresh Raspberries
My easy Chocolate Raspberry Cobbler takes just 10 minutes to prep and yields a lightly sweet cake, perfect with hot coffee. Baked in a cast-iron skillet with melted butter, this cake has a crisp, golden-brown crust giving way to a tender, fruit-filled center. Serve with powdered sugar or whipped cream! Easily adaptable to be gluten-free and/or dairy-free.
Servings: 6 servings
Calories: 321kcal
Video
Ingredients
- 3 Tbsp (42g) unsalted butter
- 1 cup (125g, 5oz) fresh raspberries
- ½ cup (100g) + 1 Tbsp (12g) granulated sugar, divided
- 1 tsp lemon zest, about ½ medium lemon
- 1⅓ cups (140g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp Kosher salt
- ¾ cup (177mL) whole milk
- 1 tsp pure vanilla extract
- ⅔ cup (93g) chocolate chips or chocolate chunks
- Serving suggestions: powdered sugar, homemade whipped cream, ice cream, sour cream, or a dollop of sweetened mascarpone
Instructions
- Preheat the pan. Preheat an oven to 350°F (175°C). Place 3 Tbsp (42g) unsalted butter in a 12-inch cast-iron skillet, then place it in the oven while you make the batter.
- Prepare the raspberries. Place 1 cup (125g) of raspberries in a mixing bowl. Add 1 Tbsp (12g) granulated sugar, 1 tsp lemon zest, then toss well to thoroughly mix.
- Whisk the dry ingredients. In a separate bowl, combine 1⅓ cup (140g) all-purpose flour, ½ cup (100g) granulated sugar, 1½ tsp baking powder, and ½ tsp Kosher salt, then whisk well.
- Add the wet ingredients. Pour in ¾ cup (177mL) milk and 1 tsp vanilla extract, then whisk until smooth.
- Bake the cobbler. Carefully remove the skillet from the oven, then pour the batter in all at once. Scatter the sugary raspberries all over the top, being sure to scrape all the sugar and lemon zest remaining in the bowl. Sprinkle with ⅔ cup (93g) chocolate chunks. Transfer to the oven, then bake until golden brown and puffed up, about 30 minutes. Serve heaping scoops warm with powdered sugar, whipped cream, or other suggested toppings!
Notes
- Nutrition facts do not include serving suggestions (eg, whipped cream, ice cream, etc.).
- Make-ahead: You can prepare the cobbler ahead of time by assembling it up to the point of baking, then covering and refrigerating it until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm individual portions in the microwave or reheat the entire cobbler in a preheated oven until heated through. Alternatively, you can let it sit out at room temperature for 30 minutes or so and eat it without reheating.
- Freezing: Allow the cobbler to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight, then warm it in a preheated oven until heated through.
Nutrition
Calories: 321kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 315mg | Potassium: 194mg | Fiber: 3g | Sugar: 25g | Vitamin A: 239IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 2mg
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