"Chocolate Beet Cranberry" Gingerbread Cobbler

Tiffany Bannworth

By
@MissAnubis

I love cooking with beets. This cobbler really shows the dessert side of beets, beyond my Spiced Beet Cake.

The Gingerbread Cobbler Crust is the same crust in my Candied Walnut Sweet Potato Cobbler. Both recipes are really served well by this.

Enjoy this winter favorite with some creamy ice cream and your favorite warm, winter beverage.


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Comments:

Serves:

1 sheet of cobbler

Prep:

20 Min

Cook:

35 Min

Ingredients

FRUIT

2
beets, boiled, peeled, and (diced, shredded, or pureed)
2 c
cranberries
2 c
berries (blackberry, strawberry, or mulberry)
1 c
dark brown sugar
2 Tbsp
vanilla
1 Tbsp
cinnamon
1 tsp
allspice, ground
1/2 c
dark chocolate chips
1/4 stick
butter, diced
1/4 c
milk or cream

CRUST

1 3/4 c
flour
1/2 c
dark brown sugar
1/4 tsp
salt
1 Tbsp
baking powder
1 Tbsp
vanilla
2 Tbsp
dark molasses
1 Tbsp
maple syrup
1 Tbsp
cinnamon
1 Tbsp
ginger
1 tsp
allpspice
1/2 c
butter flavor shortening
water, as needed

TOPPING

2 Tbsp
demera sugar

Directions Step-By-Step

1
To start the fruit, take the beets, berries, and cranberries and toss in brown sugar. Coat well. Allow to sit for 10-15 minutes.
2
Then, add the rest of the fruit ingredients, save butter and chocolate. Mix well.
3
Pour into a greased, Pyrex casserole dish.
4
Sprinkle diced butter and chocolate chips atop.
5
In a mixing bowl, mix all crust ingredients. Add enough water to make the consistency of a creamy peanut butter.
6
Place dollops across the top of the fruit.
7
Sprinkle with coarse demera sugar.
8
Place in oven of 325F until crust is a nice golden brown.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy