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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?