Cranberry Apple Cobbler With Cream Biscuits

Cobbler

Step 1

Preheat your oven to 375° and set a rack to the middle position.

Step 2

In a large bowl, whisk together the sugar, cinnamon and cornstarch. Add the zest and use your fingers to rub it into the sugar mixture. Add the cranberries and apples; toss to coat with a rubber spatula. Add the orange juice and vanilla extract and toss a final time.

Step 3

Transfer the cranberry mixture to a 13-by-9-by-2-inch baking pan.

Biscuits

Step 4

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. Place the dough out onto a lightly floured work surface and knead it a few times (Please, NOT too much so they won't toughen up), 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, re-rolling the scraps if necessary.

Step 5

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.