Cast Iron Cherry Cobbler
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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 lo... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
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.
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.
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.
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.