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I love going on trips and staying in hotels. Not because I love trying new things or seeing new sights… I love watching the Food Network.
Yeah, I’m THAT robot. You all probably know one like me. Always going out of town to fun and cool places, but only returning with photos of the TV. (The vacation is extra special if the hotel also has HGTV.)
No? You don’t know a robot like that? Do you even KNOW a robot?
About a month ago I was on “vacation” but really just “spending all weekend watching Chopped.” Judge all you want (haha, get it? they have judges on Chopped? wow, tough crowd tonight) but I had fun! That’s where the inspiration for this recipe came from: Jamie Deen made a stone fruit cobbler on his show, and naturally the idea has been in my computer brain ever since – but with some extra sugar modifications, of course.
This cobbler doesn’t actually have chocolate chip cookies in it, but the soft topping is just as delicious as biting into a warm cookie. And I just love the combination of strawberries and bananas (obviously the chocolate only makes it better).
Strawberry Banana Chocolate Chip Cookie Cobbler
adapted from Food Network
for the filling:
3 cups quartered strawberries
3 cups sliced bananas
3/4 cup granulated sugar
1/4 cup corn starch
1/8 tsp salt
for the topping:
1-1/2 cups all-purpose flour
1-1/4 cups milk
1/2 stick (1 stick) unsalted butter, melted
1/2 cup light brown sugar
1 tbsp baking powder
1/2 tsp salt
1-1/2 cups chocolate chips
1. Preheat oven to 350 degrees. Lightly grease a 9×9 inch-baking dish.
2. In a medium-sized bowl, combine all 5 ingredients for the filling, making sure to coat the fruit evenly. Pour the mixture into the greased baking dish.
3. To make the topping, whisk together the flour, brown sugar, baking powder, and salt. Stir in milk and melted butter. (It’s okay if the batter is a little lumpy.) Fold in chocolate chips. Pour the batter over the strawberry and banana mixture in the dish.
4. Bake for 45 minutes to 1 hour, or until the top is golden brown and the filling is bubbly. Transfer to a wire rack to cool before serving.