"chocolate beet cranberry" gingerbread cobbler

(1 rating)
Recipe by
Tiffany Bannworth
Cape Coral, FL

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.

(1 rating)
yield 1 sheet of cobbler
prep time 20 Min
cook time 35 Min

Ingredients For "chocolate beet cranberry" gingerbread cobbler

  • 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

How To Make "chocolate beet cranberry" gingerbread cobbler

  • 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.

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