This cobbler takes an ordinary dessert favorite and dresses it up with a combination of raspberries and dairy-free dark chocolate beneath a cocoa cobbler topping. Serve this either in a 9" pie plate, or in four individual oven-proof dishes. You can prepare the filling and the mixture of dry ingredients up to 1 day advance, storing both in the refrigerator in separate containers.
Makes one 9" cobbler
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- For the filling:
- 6 cups fresh or frozen raspberries
- 2 T. white sugar
- 1 T. cornstarch
- 12 oz. chopped dairy-free dark chocolate
- For the topping:
- 1 ½ cups white flour
- ¼ cup pure cocoa powder
- 1 ½ T baking powder
- 1/3 cup white sugar, plus more for sprinkling
- 6 T. soy margarine, such as Willow Run, cut into pieces
- ½ cup unsweetened plain soymilk
1. Preheat the oven to 350F. Lightly grease a 9” pie plate.
2. Prepare the filling. Place the raspberries and sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved. Mix the cornstarch in 1 T. of cold water until dissolved and then add this to the raspberry mixture, stirring well to combine. Stirring occasionally, cook the filling until slightly thickened, about 6 minutes. Carefully, pour the filling into the prepared pie plate. Sprinkle the dark chocolate pieces over the fruit.
3. Prepare the topping. In a food processor, combine the white flour, cocoa powder, baking powder, salt and sugar, pulsing until well mixed. Add the soy margarine and process until the mixture is crumbly. With the machine still running, add the soymilk gradually until the mixture just holds together and pulls away from the sides of the bowl.
4. Assemble the cobbler. Using your hands, pull and flatten pieces of dough between your fingers and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so it is okay if not all of the topping is covered.) Once all of the dough has been used, sprinkle the topping generously with sugar. Bake until puffed up and golden brown, about 35-45 minutes. Serve warm, at room temperature or cold.