Sometimes after the kids go to bed, Molly Yeh will go wild and have chocolate-covered cherry ice cream pops while watching TV. This is a hot version of that special late-night treat. Enjoy your chocolate chunk cherry cobbler while tuning into Girl Meets Farm, Sundays at 10:30AM ET/PT as part of the In The Kitchen combo on Food Network Canada. Also available on STACKTV with Amazon Prime Video Channels, fuboTV, Rogers Ignite TV and Ignite.
The cobbler is best served warm shortly after it’s made, but leftover cobbler will keep in the fridge for up to 2 days.
For the filling, arrange an oven rack in the middle position. Preheat the oven to 375°F. Grease the bottom and sides of a 9-inch high-sided pie dish or ceramic baking dish with the butter.
In a large mixing bowl, whisk together the reserved cherry juice (or ⅓ cup water, if using fresh cherries) and cornstarch until smooth. Add the cherries, granulated sugar, almond extract, salt, lemon zest and juice. Mix to thoroughly combine. Transfer to the prepared pie dish and set aside.
For the cobbler topping, in a large mixing bowl, combine the flour, brown sugar, baking powder, salt and ¼ cup of the granulated sugar. Toss with a fork to combine. Scatter in the butter pieces and work with a pastry blender (or your hands) to cut the butter into the flour mixture until the butter resembles very small peas or flakes of oatmeal. Add most of the chocolate chunks, reserving a small handful to sprinkle on top, and toss to combine.
Add the cream, vanilla and egg to a small bowl and whisk to combine. Pour over the dry ingredients and toss well with a fork just until the dough comes together.
Use an ice cream scoop to scoop the topping over the cherry mixture in about 9 mounds. Sprinkle the cobbler with the reserved chocolate and the remaining 2 tablespoons granulated sugar. Place the pie dish on a baking sheet to catch any drips. Bake for 40 minutes, then tent it with foil and continue to bake until the cobbler is golden brown, puffed and cooked through and the cherries are bubbling, about another 10 minutes.
Cool on a rack at least 30 minutes before serving. Serve warm in bowls with scoops of vanilla ice cream.