A cobbler is the easiest way to get to something similar to a pie—meltingly tender and juicy fruit with a crusty topping—without 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.
•Cobbler can be made 3 hours ahead and kept at room temperature. Reheat in a 350°F oven, 20 to 30 minutes.
Recipe information
Total Time
1 1/2 hours
Yield
Makes 6 to 8 servings
Ingredients
Filling:
Biscuit topping:
Accompaniment:
Special Equipment
Preparation
Make filling:
Step 1
Preheat oven to 425°F with rack in lower third. Butter baking dish.
Step 2
Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
Step 3
Cover dish tightly with foil and bake 20 minutes.
Step 4
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:
Step 5
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.)
Step 6
Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
Step 7
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).
Step 8
Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
Step 9
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.
Recipe notes
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