Servings: 6 to 8
The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing the biscuit dough, or the topping will be tough.
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Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.
This is a fabulous dessert, but don't make it with gluten free flour...yuck! What a waste of beautiful fruit.
I used this biscuit topping for a plum cobbler. It was divine!!!
I made this for dessert for close friends. Fed 5, could have feb a couple more. I put it together while the Steaks cooked and it was easy to do and did not make a mess of the kitchen. It baked while we were eating, cooled while we were picking up the dishes, and was served warm from the oven with ice cream. The cobbler looked exactly like the one in the picture and tasted amazing. I thought that the biscuit topping was a little salty, but I was outvoted by my guests. Easy, delicious, easy clean up, perfect!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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