Brandied Fruit Cobbler with Vanilla Biscuits

Cobblers rose as a homey American answer to pie, with biscuit dough dropped over bubbling fruit. Here, brandied cherries, peaches, and pears lend a warm, syrupy depth beneath vanilla-scented biscuits.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 68g carbs
• 15g fat
• 3g fiber

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Ingredients

• 3 cups mixed brandied fruit (cherries, peaches, pears) with syrup
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter
• 2 tsp vanilla extract
• 3/4 cup whole milk
• 1 tbsp coarse sugar for topping
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch square baking dish or deep pie plate so the fruit syrup will bubble without sticking.
2. 2In a large bowl toss the brandied fruit and its fragrant syrup with the sugar, cornstarch, lemon juice, and cinnamon until every piece is glossy and the mixture looks slightly thickened.
3. 3Pour the fruit mixture into the prepared dish and spread it into an even layer; set aside while you make the biscuit topping so the fruit can begin releasing more juices.
4. 4In a separate bowl whisk together the flour, baking powder, and salt. Cut the cold butter into small cubes and work it into the dry ingredients with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. 5Stir the vanilla extract into the milk, then pour the liquid into the flour mixture. Gently fold just until a soft, shaggy dough forms; do not overmix or the biscuits will toughen.
6. 6Drop large spoonfuls of the biscuit dough evenly over the brandied fruit, leaving small gaps so steam can escape and the fruit can bubble up the edges.
7. 7Sprinkle the coarse sugar over the biscuit tops for crunch and sparkle. Place the dish on a rimmed baking sheet to catch any drips.
8. 8Bake for 35 to 40 minutes until the biscuits are golden brown on top, the fruit is vigorously bubbling the sides, and a toothpick inserted into a biscuit comes out clean.
9. 9Remove from the oven and let the cobbler rest 10 to 15 minutes so the syrup thickens slightly and the biscuits set. Serve warm with a scoop of vanilla ice cream if desired, spooning extra brandied syrup over each portion.