Fall Harvest Cobbler
Grapes and Pomegranates! The underdogs of Fall fruits, but the stars of this Cobbler! I had been meaning to make a cobbler all summer, but just ran out of time. And by the time I got around to it, well, it was September, and I couldn’t find any fresh peaches or cherries that didn’t cost an astronomical amount. If you’ve been following me for a bit now, you know I LOVE my apple and pumpkin desserts. However, I wanted to go in a different direction with this recipe, and shine a light on some fruits that usually look great as props in photos, but don’t really get to shine in the food itself. Well, not the case this time. This is alllll grapes and poms. If that’s what you love, then this is for you. And if you’re still not convinced at how great this actually tastes, let me tell you this. My mom, who is the most amazing cook, and a big fan of my baking, I might add, usually doesn’t attempt the things I bake. I think it’s mostly because she prefers to go off book. You know with baking you need to stick to the recipe to get the flavor and texture just right. She likes to create while she cooks. But you guys, this time, she liked this cobbler sooo much, that she ASKED for my recipe. And NOT ONLY ASKED FOR, but has now TWICE BAKED this cobbler herself. Suffice it to say, you too need to try this – and I believe you will not be disappointed!
What you’ll need . . .
For the biscuits:
flour
granulated sugar
baking powder
salt
unsalted butter
heavy cream
cinnamon
turbinado sugar
For the filling:
grapes
pomegranates
cinnamon
granulated sugar
cornstarch
fresh squeezed lemon juice
vanilla extract
almond emulsion
salt
In a large bowl, mix together the dry ingredients (reserving some sugar and the cinnamon). Now toss in the butter cubes until they are well coated. Using your clean fingers or two forks, cut together the butter and mix it in until it is all small pea-sized coated pieces. Some pieces may be smaller, but the largest should be pea sized. Pour the heavy cream into the bowl slowly, and mix it until everything is evenly combined. It’s pretty sticky at this point. That is okay. Turn the dough out onto a well floured surface. Don’t be afraid to use more flour if you need it! Flatten it out (add more flour if it’s too sticky again) to about 1 inch thick. Cut it into two equal parts and stack the pieces one on top of the other. Flatten it out again to 1 inch thick. Use a cookie cutter to cut our round or fluted circles. I usually get about 25-30 – but more or less is okay. Refrigerate the biscuits while you make the filling.
Place all the filling ingredients in a large bowl and mix until well combined. Pour the filling into your baking dish or a cast iron skillet. Either works! You can also use a pie dish. Preheat oven to 375F. Remove biscuits from the refrigerator. Arrange over the filling, with some areas not covered so filling can bubble through while baking.
In a small bowl, combine 1 tbsp granulated sugar and 1 tsp of cinnamon. Brush melted butter over the biscuits, and sprinkle with this mixture. Next sprinkle all the biscuits with your turbinado sugar. Bake at 375F for 10 minutes, and then reduce heat and bake for another 45-50 minutes. Remove and let cool, then enjoy! I ended up topping with some vanilla ice cream, but it’s great on its own too!
Some notes. . .
- Feel free to use only one kind of grapes, or different varieties, to your taste.
If you liked this, you might want to try. . .
Tried this recipe?
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Fall Harvest Cobbler
Ingredients
Biscuits
- 1 cup flour
- 3 tbsp granulated sugar +1 tbsp for topping
- 1½ tsp baking powder
- ¼ tsp salt
- ¼ cup unsalted butter cut into cubes, +extra for topping
- ⅔ cup heavy cream
- 1 tsp cinnamon
- 1 tbsp turbinado sugar
Filling
- 1 lb green seedless grapes
- 1 lb red seedless grapes
- 1 large pomegranate
- ⅓ cup sugar
- juice of 1 lemon
- 2 tbsp cornstarch
- ¼ tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp almond emulsion
- ⅛ tsp salt
Instructions
Biscuits
- In a large bowl, mix together the flour, 3 tbsp granulated sugar, baking powder, and salt. Next toss in the butter until it is well coated.
- Using your clean fingers or two forks, cut together the butter and mix it in until it is all small pea-sized coated pieces. Pour the heavy cream into the bowl slowly, and mix it until everything is evenly combined.
- Turn the dough out onto a well floured surface. Flatten it out (add more flour if it's too sticky) to about 1 inch thick. Cut into two pieces and stack the pieces one on top of the other. Flatten it out again to 1 inch thick. Use a cookie cutter to cut our round or fluted circles. I usually get about 25-30 - but more or less is okay. Refrigerate the biscuits while you make the filling.
Filling
- Place all ingredients in a large bowl and mix until well combined. Pour the filling into your baking dish or a cast iron skillet.
Assembly
- Preheat oven to 375F. Remove biscuits from refrigerator. Arrange over the filling, with some areas not covered so filling can bubble through while baking.
- In a small bowl, combine 1 tbsp granulated sugar and 1 tsp of cinnamon. Brush melted butter over the biscuits, and sprinkle with this mixture. Next sprinkle all the biscuits with your turbinado sugar.
- Bake at 375F for 10 minutes, and then reduce heat and bake for another 45-50 minutes. Remove and let cool, then enjoy!