Cranberry-Apple Cobbler With Biscuits – Ahead of Thyme (Video)
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!
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.
Notes
You can prepare the biscuit topping up to on day ahead, store them in a zip-top container in the refrigerator flat without touching each other, then top your cranberry-apple mixture when ready to bake.
Nutrition
Calories: 427kcalCarbohydrates: 59gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 56mgSodium: 553mgPotassium: 160mgFiber: 4gSugar: 29gVitamin A: 731IUVitamin C: 7mgCalcium: 134mgIron: 2mg
Tried this recipe?Let us know how it was!