Argentine Dulce de Leche Cobbler

Dulce de leche, Argentina’s beloved slow-cooked milk caramel, meets cozy cobbler tradition in this bubbling dessert. A pourable dulce base bakes under a buttermilk biscuit topping finished with coarse sugar and flaky sea salt.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 7g protein
• 62g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 cups dulce de leche
• 1/2 cup whole milk
• 2 tsp vanilla extract
• 1/8 tsp pinch of salt
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 6 tbsp cold unsalted butter
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp coarse sugar for topping
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch square baking dish or similar deep casserole.
2. 2In a medium bowl whisk the dulce de leche with the milk, vanilla, and salt until smooth and pourable; if the dulce de leche is very thick, warm it gently first so it blends easily.
3. 3Pour the dulce de leche mixture into the prepared dish and spread it into an even layer.
4. 4In a large bowl stir together the flour, granulated sugar, and baking powder.
5. 5Cut the cold butter into small cubes and work it into the flour mixture with a pastry cutter or fingertips until pea-sized crumbs form.
6. 6Whisk the buttermilk and egg together, then pour into the flour mixture and stir just until a soft, shaggy biscuit dough comes together; do not overmix.
7. 7Drop large spoonfuls of the biscuit dough evenly over the dulce de leche layer, leaving a few gaps so the filling can bubble up.
8. 8Sprinkle the coarse sugar and flaky sea salt over the biscuit tops.
9. 9Bake for 28 to 35 minutes until the biscuit topping is deep golden, the filling is bubbling thickly the edges, and a toothpick inserted into a biscuit comes out clean.
10. 10Let the cobbler rest 15 minutes so the dulce de leche sauce thickens slightly.
11. 11Scoop into bowls while still warm, making sure each serving gets both gooey filling and crisp-edged biscuit.
12. 12Serve plain or with a small scoop of vanilla ice cream if desired.