Makes6 to 8 servings
- Active time: 30 min
Total time: 1 1/2 hr
A cobbler is the easiest way to get to something similar to a piemeltingly tender and juicy fruit with a crusty toppingwithout having to make, roll out, and crimp pie dough. Biscuit dough, in general, is easy and fast to assemble, but the cream dough below is a real cinch because you don’t even have to blend butter into the flour mixture; you just pour in heavy cream and stir, then pat it out with your hands. A round cutter is your default shape but feel free to rummage through your cookie cutter collection for something fun, such as a leaf or diamond.
INGREDIENTS:
For Filling:
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2
pounds firm Bartlett pears, peeled and cut into 1/2-inch wedges
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1 2/3
cups fresh cranberries (6 ounces)
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1
cup sugar
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2
(1- by 3-inch) strips orange zest, finely chopped
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1/4
cup brandy
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1/4
teaspoon ground allspice
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2
tablespoons unsalted butter, cut into bits
For Biscuit Topping:
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1 1/2
cups all-purpose flour
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1 1/2
teaspoons baking powder
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rounded
1/4 teaspoon salt
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1
cup heavy cream, divided
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1
teaspoon sugar
MAKE FILLING:
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Preheat oven to 425°F with rack in lower third. Butter baking dish.
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Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
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Cover dish tightly with foil and bake 20 minutes.
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Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
WHILE FILLING IS COOKING, MAKE BISCUITS:
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Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don’t worry.)
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Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
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Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
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Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
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Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with
Citrus-Infused Custard Sauce.