Cocoa Cherry Cobbler

by Mary on November 5, 2012

cherry chocolate cobbler shown in a baking dish with serving spoon

cocoa cherry cobbler

I just got 20 lbs. of quick-frozen Montmorency cherries from Chimacum Corner Farmstand to split with a friend. I love pie cherries and the price was right at $3.75/lb. Expect this to be the first of several cherry recipes!

For other cobblers and crisps I mix the fruit with a little sugar and starch right in the baking dish. That doesn’t work with frozen cherries because they release so much liquid as they cook that the resulting cobbler becomes way too juicy. I took a tip from an Emeril Lagasse cherry cobbler recipe and thickened the cherry mixture on the stovetop before putting it in the baking dish.

I prefer tapioca starch to corn starch and a light hand with the sugar. Adjust the sweetening as you like. As is, you can still tastes some of the tartness of the cherries and the topping is not that sweet. Coconut sugar is less sweet than cane sugar but has a strongly caramel flavor: I think you’ll like it here.

Cherry Chocolate Cobbler
Prep time
Cook time
Total time
Serves: 6
  • For the cherry filling:
  • 6 c. frozen tart pie cherries such as Montmorency cherries thawed, with their juice
  • 2 Tbsp. tapioca flour (tapioca starch)
  • ¾ cup coconut sugar
  • Topping, dry ingredients:
  • 2 Tbsp. unsweetened (baking) cocoa
  • ¾ cup coconut sugar plus 1 Tbsp. coconut sugar, divided (extra Tbsp. is to sprinkle on top)
  • 1 cup flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • Topping, wet ingredients:
  • 5 Tbsp. solid coconut oil (refrigerate briefly if your room is too warm for the coconut oil to be solid)
  • ¾ cup soy or other milk
  • 2 tsp. vanilla
  1. Preheat oven to 350 F.
  2. Combine thawed cherries, tapioca starch, and coconut sugar in sauce pan. Cook, stirring, on medium heat until the liquid has reduced and become quite thick, about 12 minutes.
  3. Put cherry mixture in 9 by 13 baking pan.
  4. In a large bowl, combine dry ingredients for the topping.
  5. Mix in coconut oil just as you would cream butter (hands work well for breaking up chunks of coconut oil).
  6. Stir in soy milk and vanilla with a wooden spoon.
  7. Spoon topping in dollops on top of cherry mixture. It will not fully cover the cherries.
  8. Sprinkle extra tablespoon of coconut sugar (or other large crystalline sugar) on top of the cherries.
  9. Bake 30 minutes or until topping is cooked through.



{ 6 comments… read them below or add one }

The Texas Peach November 6, 2012 at 3:23 am

I absolutely LOVE cherries and this cobbler looks and sounds so delicious! I bet this dessert went very quickly at your house.
The Texas Peach recently posted..My Meal Plan -Week of November 4thMy Profile


Choc Chip Uru November 6, 2012 at 6:48 pm

This is definitely one incredible cobbler my friend it looks fantastic 😀
Gorgeous ingredients and great blog!

Choc Chip Uru
Choc Chip Uru recently posted..Ma’s Birthday 2012 + CCU Undercover: Castle TajMy Profile


mary November 6, 2012 at 7:07 pm

Thanks for the visit and the kind comments, Uru!


Kiran November 7, 2012 at 12:49 am

This cobbler definitely spells AUTUMN to me 🙂
Kiran recently posted..Coconut Cream Gulab JamunsMy Profile


john November 8, 2012 at 4:12 am

Gosh, cherries combine so well with chocolate! This cobbler looks terrific – not a combination I would have thought of, but it sounds incredibly delicious. Good stuff – thanks so much.
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Marc November 30, 2012 at 10:10 am

I’ll be trying this THIS evening. For sure!
Thank you so much. You made my Friday. 🙂


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