Cobbler

1. Preheat Your Oven

Preheat your oven to 400°F to get it ready for baking.

2. Prepare the Biscuit Dough

In a large bowl, whisk together the all-purpose flour, 53.5 grams of granulated sugar, baking powder, baking soda, and salt. In a separate medium bowl, mix the chilled buttermilk with the melted and slightly cooled unsalted butter. The buttermilk and butter mixture will curdle slightly, which is perfect for creating light and fluffy biscuits. Stir the wet ingredients into the dry ingredients until just combined. The dough should start to pull away from the sides of the bowl.

3. Form and Parbake the Biscuits

Using a ¼-cup measure, scoop the dough and drop it onto a parchment paper-lined baking sheet. In a small bowl, mix the remaining 8.5 grams of granulated sugar with the ground cinnamon and sprinkle this mixture over the top of the biscuits. Bake the biscuits in the preheated oven for about 10 minutes, until they are puffed and the bottoms are lightly browned. This parbaking step ensures the biscuits won’t be gummy when finished.

4. Prepare the Fruit Filling

While the biscuits are parbaking, prepare your fruit filling. Transfer the prepared fruit filling to a 9-inch deep-dish glass pie plate or a round baking dish. Cover the dish with aluminum foil and place it on a foil-lined baking sheet to catch any drips. Bake the fruit filling in the oven for 20-25 minutes, until the fruit is hot and juicy. This step ensures the fruit is evenly cooked and ready to meld with the biscuits.

5. Combine and Bake

Carefully remove the foil from the fruit filling and give it a gentle stir. Lay the parbaked biscuits over the fruit filling. Return the dish to the oven and bake for an additional 15 minutes, rotating halfway through, until the biscuits are golden brown and the filling is bubbling.

6. Cool and Serve

Allow the cobbler to cool for at least 10 minutes. This cooling period allows the juices to thicken, making it easier to serve and enjoy.