cranberry cobbler

 

the goods:

 

6 tablespoons unsalted butter, melted, plus more for pan

1 and 1/4 cups cranberries

3/4 cup plus 2 tablespoons sugar, divided

1 cup all-purpose flour

1 and 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup whole milk

1 large egg

 

Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until well combined.

 

Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

apricot-blueberry cobbler

 

the goods:

 

1 tablespoon cornstarch

1/2 cup plus 2 tablespoons granulated sugar, divided

12 apricots, cut into 1/2-inch wedges

1 and 1/4 cups blueberries

1 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon coarse salt

1 stick cold unsalted butter, cut into small pieces

3/4 cup cold heavy cream, plus more for brushing

sanding sugar

 

Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.

 

In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.

 

Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar.

 

Bake on middle rack with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 40 to 45 minutes.

 

Transfer to a wire rack and let cool. Serve warm.

cherry cobbler

the goods:

3 and 3/4 cups all-purpose flour, plus more for rolling

4 teaspoons baking powder

1 and 1/2 teaspoons salt

1 cup sugar

3/4 cup (1 and 1/2 sticks) very cold unsalted butter

2 cups cold heavy cream, plus more for brushing

2 and 1/2 pounds frozen cherries (or 3 pounds fresh cherries, pitted)

4 teaspoons cornstarch

1 teaspoon pure vanilla extract

Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a biscuit cutter, cut out rounds of dough. (I used a cookie cutter, and if I had a do-over I would have just used a plain old biscuit cutter so the tips wouldn't all burn.)

In a bowl, combine cherries, 1/2 cup sugar, cornstarch, and vanilla.

Divide mixture among four 1-cup ramekins.

Top each with dough pieces. Brush tops with cream.

Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through.

Let cool 15 minutes. Serve warm with vanilla ice cream.