Apple Cranberry Cobbler with Pumpkin Biscuits
One of the easiest desserts to make for a crowd is apple cobbler. There’s no need to fuss with pie crust and everyone can take as big or as little a serving as they want. The addition of the pumpkin and pumpkin spice in the drop biscuit topping makes this a new autumnal classic, perfect for those looking to serve something a little bit different for Thanksgiving dessert or just looking to make an easy comfort dish to end a fall or winter dinner party.
Pie or Tart
8 to 10
- Cobbler Filling:
- 5 pounds apples (mixed varieties)
- 1/2 cup dried cranberries
- Zest and juice of 1 lemon
- 3/4 cup dark brown sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoon pumpkin spice blend
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pumpkin Biscuit Topping:
- 2 1/4 cup all-purpose flour
- 1/4 cup dark brown sugar
- 2 teaspoon baking powder
- 2 teaspoon pumpkin spice blend
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter (cold)
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup whole milk
- To Assemble:
- 2 tablespoons whole milk
- 1 tablespoon granulated white sugar
Preheat the oven to 375˚F. Spray a Circulon 9x13" Baking Pan with cooking oil. Peel and core the apples, then cut them into 8 pieces each. Place in a large bowl and add the cranberries. Add the lemon zest and the lemon juice and toss together. Add the remaining cobbler filling ingredients and stir with a large spatula to coat. Pour into the prepped baking pan, making sure to scrape any liquid at the bottom of the bowl into the pan. Place in the oven and bake for 30 minutes.
While the apples are baking, make the biscuit topping by placing the flour, sugar, baking powder, pumpkin spice and kosher salt in a large bowl. Using a whisk, stir the dry ingredients together until they are well blended and uniform in color.
Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Using your hands, break the butter into small pea-size pieces, flattening the butter pieces with your fingers. Stir the pumpkin puree and 4 tablespoons of milk together then add to the bowl. Toss with a spatula until a dough forms. Try not to overwork the dough too much if you can. Once done, cover and place in the refrigerator until the apples are ready.
Once the apples have cooked for 30 minutes, pull the pan out of the oven. Take the biscuit dough from the fridge and spoon it over the apples in biscuit size portions. Brush the top of the dough with the whole milk and sprinkle the sugar over it. Place back in the oven and bake 30 to 35 minutes more, or until the apple filling is bubbling thick and the biscuits are golden brown on top and a toothpick inserted into one of them comes out clean.