Cranberry Cobbler with
Tart and bright cranberries deserve a starring role in cobblers, especially when topped with these easy cream biscuits. The recipe is versatile, though, so if apples are a must for you when baking with cranberries, peel and chop 2 to 3 cups of apples and substitute for an equal amount of berries.
From “Tart Nouveau,” Sep/Oct 2021
1½ cups granulated sugar
3 tablespoons cornstarch
Zest and juice of one orange
8 cups cranberries, either fresh or frozen
2 teaspoons pure vanilla extract
Preheat your oven to 375° and set a rack to the middle position. In a large bowl, whisk together the sugar and cornstarch. Add the zest and use your fingers to rub it into the sugar mixture. Add the cranberries and toss to coat with a rubber spatula. Add the orange juice and vanilla and toss a final time.
Transfer the cranberry mixture to a 13-by-9-by-2-inch baking pan.
2 cups self-rising flour
1 tablespoon granulated sugar
¼ teaspoon baking soda
¼ teaspoon table salt
1 ½ cups heavy cream
1 large egg, beaten with 1 tablespoon water
Turbinado or granulated sugar, for sprinkling
Now make the biscuits: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the heavy cream and stir with a wooden spoon until a shaggy dough forms. Dump the dough out onto a lightly floured work surface and knead it a few times, until the dough just comes together. Roll out the dough into a 9-by-6-inch rectangle, about 1 inch thick, and use a 2-inch cookie cutter to cut out 18 biscuit rounds, rerolling the scraps if necessary.
Place the biscuit rounds on top of the cranberry mixture, brush them with the egg wash, and sprinkle with sugar. Bake until the cranberries are bubbling in the center between the biscuits, 40 to 45 minutes, rotating the pan at the halfway mark. Serve warm with vanilla ice cream or a dribble of heavy cream.