The combination of tart cranberries and sweet apples, covered in a homemade buttery biscuit topping makes this recipe from @aheadofthyme the perfect ending to any meal!
This recipe comes from Sam and Dan over at Ahead of Thyme. You can learn more about them here. Such a beautiful family, and what a wonderful recipe! Please do go and check them out!
My 10″ Cast Iron Skillet was perfect for this recipe!
Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations.
Our 10″ skillet comes pre-seasoned, so you can start using it right away on most heat sources. And its natural, nonstick surface gets better and better the more you use it.
The 10″ pan is just right for corn breads and cobblers. Cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. It’s also heat-safe to 650°F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and even campfire cooking. There’s no need to be gentle, metal tools won’t damage it either.
The two, low-profile pour spouts let you easily drain off pan juices whether you’re left- or right-handed. With the cooking traditions and durability of cast iron comes a certain weightiness, but not to worry, our skillet has two handles to help you lift and carry it.
Click here to get yours, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:
Let’s jump right in!!
Ingredients
- 3 cups fresh or frozen cranberries
- 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
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup cold butter, cubed
- ¾ cup heavy cream OR whole milk
Instructions
Preheat oven to 350°F/180⁰C.
Prepare your 9″-10” cast iron pan by brushing with melted butter (I completely FORGOT this step, but it came out fine anyway). Set aside.
Peel, core and slice apples. Combine cranberries, apples, brown sugar, flour and vanilla in mixing bowl, stirring until well combined. Transfer to cast iron pan.
For the biscuit topping:
Add flour, sugar, baking powder and salt to food processor, pulse to combine. Add in butter, pulsing until butter is lima bean size and mixture is crumbly. Add cream and pulse just until mixture comes together.
Use Large Scoop to measure 2 tablespoons per biscuit, press to flatten each biscuit; place over cranberry-apple mixture.
Bake 1 hour, or until cobbler is cooked through and bubbling, and biscuits are golden brown.
The cobbler can be served immediately, or you can cool and serve at room temperature.
That’s it! This was very easy to put together, and really delicious – especially with a scoop of my homemade vanilla ice cream. I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Cranberry-Apple Cobbler With Biscuits – Ahead of Thyme (Video)
Equipment
Ingredients
- 3 cups fresh or frozen cranberries
- 2 medium apples, peeled, cored and sliced
- ½ cup brown sugar, packed
- ½ tbsp ground cinnamon
- 2 tbsp all-purpose flour
- 1 tsp Vanilla Extract
Biscuit Topping
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup cold butter, cubed
- ¾ cup heavy cream OR whole milk
Instructions
- Preheat oven to 350°F/180⁰C.
- Prepare your 10” cast iron pan by brushing with melted butter (I completely FORGOT this step, but it came out fine anyway). Set aside.
- Peel, core and slice apples. Combine cranberries, apples, brown sugar,flour and vanilla in mixing bowl, stirring until well combined. Transfer to cast iron pan.
For the Biscuit Topping
- Add flour, sugar, baking powder and salt to food processor, pulse to combine. Add in butter, pulsing until butter is lima bean size and mixture is crumbly. Add cream and pulse just until mixture comes together.
- Use Large Scoop to measure 2tablespoons per biscuit, press to flatten each biscuit; place over cranberry-apple mixture.
- Bake 1 hour, or until cobbler is cooked through and bubbling, and biscuits are golden brown.
[…] them here. Such a beautiful family, and yet another terrific recipe! I previously made their Cranberry Apple Cobbler, which was […]