Cast Iron Cherry Cobbler
Why This Recipe Works
For an easy, rustic dessert, you really can't beat a cobbler. With a fleet of tender biscuits floating on a sea of sweet fruit, a good cobbler can hold its own against any fancy cake or pastry. For our cast-iron skillet cherry cobbler we looked to jarred, pitted cherries in syrup to deliver maximum cherry flavor with the least amount of prep work. We used a portion of the syrup, thickened with cornstarch and seasoned with allspice, nutmeg, and vanilla, to enrich our fruit filling. For the topping, we wanted fluffy but sturdy biscuits that didn't need to be baked separately from the cherries. To accomplish this, we incorporated a combination of baking powder and baking soda into the biscuit dough. Baking powder encourages baked goods to rise and is activated by heat, so we spaced our biscuits half an inch apart to give them room to grow in the oven. Baking soda, on the other hand, contributes tenderness and is activated by an acidic ingredient, so we added buttermilk, which also lent our biscuits great flavor. The cast-iron skillet went right from the stovetop to the oven for maximum convenience.