Dark Chocolate Raspberry Cobbler
Servings Prep Time
6people 15minutes
Cook Time Passive Time
45minutes 45minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
45minutes 45minutes
Ingredients
Filling
Topping
Instructions
At Home
  1. Mix the filling ingredients and put in a well sealed tupperware or plastic bag. If making the cobbler a couple of days into the trip, freeze the filling before packing into your cooler.
  2. Mix the dry ingredients for the topping together. If you have a food processor, add the dry ingredients and the butter (it’s best to cut the cube down into a few smaller squares first) and pulse until well incorporated with pea-sized butter remains. If you don’t have a food processor, you can cut the butter into the dry ingredients with a pastry blender or two knives. Stir in the chocolate chips and put the mixture in a well sealed tupperware or plastic bag. Pack into the cooler.
At Camp
  1. After lighting your charcoal, pour the filling ingredients into the bottom of a 10″ dutch oven and spread evenly across the bottom. Sprinkle the topping across the filling. (See note at end for tips on avoiding a dry topping.)
  2. Cook with 8-10 coals on bottom and 12-14 coals on top. Cook for 45 minutes or until golden brown. Rotate every 15 minutes for even cooking.
Recipe Notes

One of our testers came back with the comment that their cobbler was dry on top. Mixing the butter well into the dry ingredients is a very important part of avoiding this. Also, if you have time to let the mixed topping sit for awhile, either in the fridge or in the cooler, this can also help the ingredients meld together more. But if you’re short on time, the best way to avoid a dry topping is to sprinkle a couple of Tablespoons of water (2-3) on the top right before cooking.

Inspired by¬†Annie’s Eats’ raspberry cobbler with dark chocolate biscuits.