Cherry-Raspberry Chocolate Cobbler

Dig into a rich and homey cobbler packed with two kinds of ruby red fruit. ...MORE + LESS -

1 can (19 oz/540 mL) cherry pie filling

1/2 tsp (2 mL) almond extract

2 cups (500 mL) fresh raspberries

3/4 cup (175 mL) chocolate ice cream

1/2 cup (125 mL) bittersweet chocolate chips

1 cup (250 mL) Bisquick* mix

3 tbsp (45 mL) sliced almonds

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1

Heat oven to 375ºF. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
2

Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
3

Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit. Sprinkle each mound with almonds. Bake 15 to 18 minutes longer or until chocolate topping is just set. Serve warm.

Did You Know?: Bittersweet chocolate chips are not as sweet as the more common semisweet chocolate chips. You can find them next to the other chocolate chips.