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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.

Filling

6 cups jarred sour cherries in light syrup, drained with 2 cups syrup reserved
½ cup granulated sugar
3 tablespoons cornstarch
½ teaspoon vanilla extract
¼ teaspoon ground allspice
Pinch ground nutmeg
Pinch salt

Topping

1 ½ cups (7 1/2 ounces) all-purpose flour
5 tablespoons (2 1/4 ounces) granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk
4 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar
Nutritional Information

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Instructions

Serves 6 to 8

We prefer the crunchy texture of turbinado sugar sprinkled on the biscuits before baking, but regular granulated sugar can be substituted. For best results, serve within 15 minutes and transfer leftovers to an airtight container.

1. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk cherry syrup, sugar, cornstarch, vanilla, allspice, nutmeg, and salt together in bowl until well combined. Transfer mixture to 12-inch cast-iron skillet and bring to simmer over medium-high heat. Cook, whisking frequently, until thickened slightly, 5 to 7 minutes. Off heat, stir in cherries.

2. Whisk flour, granulated sugar, baking powder, baking soda, and salt together in medium bowl. Stir in buttermilk and melted butter until just combined. Using spoon, scoop out and drop 1-inch pieces of dough onto filling, spaced about 1/2 inch apart. Sprinkle biscuits with turbinado sugar.

3. Transfer skillet to oven and bake until biscuits are golden brown and filling is thick and glossy, 30 to 35 minutes, rotating skillet halfway through baking. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.