Chocolate raspberry cobbler

Yield: 6 servings

Measure Ingredient
Pts raspberries
2 teaspoons Cornstarch
¾ cup Flour
⅓ cup Brown sugar
4 tablespoons Chilled butter
1 ounce Finely chopped semisweet chocolate.

Gently toss raspberries with cornstarch and place in 8-inch baking dish. In a bowl, combine flour and brown sugar, cut in butter until mixture resembles coarse meal. Mix in chocolate. Cover raspberries with chocolate-crumb mixture. Bake in preheated 450 deg F oven for 20 minutes, until top is browned and berries are bubbling. Source: Fifty Ways to Cook Most Everything (Andrew Schloss) Posted from the Echo's Library 07/03/94 by Frank Skelly Submitted By MARK DRAKE On 08-02-95

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