Description
This Cranberry-Apple Cobbler with Biscuits is a delightful fall dessert featuring a tart and sweet cranberry and apple filling topped with tender, golden-brown biscuit rounds. Baked in a cast-iron skillet, this rustic, warm dish is perfect served with a scoop of creamy vanilla ice cream, making it an ideal treat for gatherings or cozy nights.
Ingredients
Scale
Fruit Filling
- 3 cups cranberries, fresh or frozen
- 2 medium apples, peeled, cored, and sliced
- ½ cup brown sugar, packed
- ½ tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Biscuit Topping
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup cold butter, cut into ½-inch cubes
- ¾ cup heavy cream or whole milk
For Serving
- Vanilla ice cream
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 350°F (175°C). Grease a 9-inch cast-iron skillet or oven-safe skillet generously with vegetable oil or butter to prevent sticking, then set it aside.
- Mix the Fruit Filling: In a medium mixing bowl, combine the cranberries, sliced apples, brown sugar, ground cinnamon, all-purpose flour, and vanilla extract. Stir thoroughly to coat the fruit evenly with the mixture. Transfer this fruit filling into the prepared skillet, spreading it out evenly.
- Prepare Biscuit Dough: Using a food processor, add the all-purpose flour, granulated sugar, baking powder, salt, and the cubed cold butter. Pulse on and off for about one minute until the mixture resembles coarse breadcrumbs. Then add the heavy cream and pulse for another minute until the dough forms a thick batter. Alternatively, you can mix the butter into the flour mixture by hand until crumbly, then stir in the cream.
- Form Biscuit Topping: Scoop about 2 tablespoons of the biscuit batter at a time and flatten each portion into round biscuit shapes with your hands. Arrange these biscuits evenly over the cranberry-apple filling in the skillet. If the dough is sticky, lightly oil or wet your hands before shaping.
- Bake the Cobbler: Place the skillet in the preheated oven and bake for 1 hour until the biscuit topping turns golden brown and cooked through. Once baked, remove from the oven and let cool for 15 minutes to allow the filling to set, though it can be enjoyed warm straight from the oven as well.
- Serve: Serve the cobbler warm, at room temperature, or chilled. For an extra indulgent touch, add a scoop of vanilla ice cream on top.
Notes
- Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. The filling may become a bit soggy but will regain texture when warmed.
- To reheat, place the refrigerated cobbler in a 350°F preheated oven for 15-20 minutes until warmed through.
- You can substitute whole milk for heavy cream in the biscuit topping for a lighter option.
- Using a cast-iron skillet enhances the rustic flavor and helps evenly distribute heat.
Nutrition
- Serving Size: 1 serving (about 1/8 of the cobbler)
- Calories: 320
- Sugar: 25g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
