Recipe courtesy of Kimberly Schlapman

Biscuit Crumble with Chocolate and Raspberries

Country music group Little Big Town's Kimberly Schlapman shares her recipe for fresh raspberries and scraps of biscuits drizzled with chocolate "gravy."
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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1 cup sugar

3 tablespoons cocoa powder

1 heaping tablespoon all-purpose flour

1 teaspoon vanilla

1/8 teaspoon salt

1/2 cup milk

1 cup fresh raspberries

Biscuit scraps or whole biscuits, store-bought or homemade, recipe follows, for crumbling

Southern-Style Biscuits:

2 cups self-rising flour, sifted, plus more for flouring work surface

1/4 cup cold coconut oil (refrigerate to solidify prior to measuring)

3/4 cup cold milk

Melted butter, for brushing


  1. Add the sugar, cocoa powder, flour, vanilla and salt to a small pot. Add the milk and cook over low heat, whisking, until thick. 
  2. Divide the raspberries among 4 bowls and serve topped with crumbled biscuits and the warm chocolate gravy.

Southern-Style Biscuits:

  1. Preheat the oven to 450 degrees F.
  2. In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.
  3. Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes.

Cook’s Note

Avoid over-kneading the biscuits to keep them tender and flaky.