Four-Flavor Sheet Pan Cobbler
- Level: Intermediate
- Yield: 16 to 18 servings
- Total: 3 hr 30 min
- Active: 1 hr 30 min
Ingredients
Apple Granola Crumble:
1 1/2 pounds Granny Smith apples (about 3 large apples), peeled, cored, quartered and cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon light brown sugar
1/4 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/8 teaspoon kosher salt
3/4 cup plain granola (no nuts or dried fruit)
2 tablespoons unsalted butter, at room temperature
Peach Cobbler:
1 1/4 pounds firm, ripe peaches (about 3 large peaches), cut into thin slices
1/3 cup granulated sugar
1/4 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon orange zest
1/8 teaspoon kosher salt
Mixed Berry Walnut Streusel:
1 pound mixed berries, such as blueberries, blackberries, and/or raspberries
1/4 cup cornstarch
1 teaspoon lemon zest plus 1 tablespoon lemon juice, from 1 lemon
1/2 cup plus 1 tablespoon granulated sugar
1/8 teaspoon kosher salt
3/4 cup plain granola (no nuts or dried fruit)
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/2 cup walnuts, pieces and halves
Strawberry-Rhubarb Cobbler:
1 pound strawberries, hulled and quartered
8 ounces rhubarb, cut into 1/4-inch pieces
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Cobbler Dough:
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons granulated sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cups heavy cream, plus more for brushing
Vanilla ice cream, for serving
Directions
Special equipment:
a 1 1/2-inch round biscuit or cookie cutter- For the Apple Granola Crumble: Toss together the apples, 1/2 cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon and salt in a large bowl until the apples are completely coated. Add the granola, butter, remaining 2 tablespoons flour, remaining 1 tablespoon brown sugar and remaining 1/4 teaspoon cinnamon to a small bowl. Use the back of the spoon to smash the butter into the dry ingredients until completely combined and the mixture resembles wet sand. Set both aside until ready to assemble.
- For the Peach Cobbler: Toss together the peaches, granulated sugar, brown sugar, flour, orange zest and salt in a large bowl until completely coated and no lumps of flour or sugar remain. Set aside until ready to assemble.
- For the Mixed Berry Walnut Streusel: Toss together the berries, cornstarch, lemon juice, lemon zest, 1/2 cup sugar and salt in a large bowl until completely coated. Place granola in a large resealable plastic bag and smash with a rolling pin or a small skillet until finely ground. Transfer to a small bowl and add the butter, flour and remaining 1 tablespoon granulated sugar. Use the back of the spoon to smash the butter into the dry ingredients until completely combined and the mixture resembles wet sand. Stir in the walnuts. Set both aside until ready to assemble.
- For the Strawberry-Rhubarb Cobbler: Toss together the strawberries, rhubarb, granulated sugar, cornstarch, light brown sugar, vanilla and salt in a large bowl until completely coated. Set aside until ready to assemble.
- For the Cobbler Dough: Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream and stir with a wooden spoon until a dough forms. Gather into a ball and set aside until ready to assemble.
- Assemble the Cobbler: Position a rack on the bottom shelf of the oven and preheat to 350 degrees F. Position a 13-by-18-by-1-inch rimmed baking sheet with the long side facing you. Imagine the baking sheet is divided into 4 equal panels. Working quickly, scrape the apple filling into the far left-side of the baking sheet so that it fills a quarter of the baking sheet. Mound the apples on top of themselves to keep from spreading. Scrape the peaches and accumulated juices into the panel next to the apples. At this point, only half of the sheet pan should be full. Scrape the berries and accumulated juices next to the peaches. Scrape the strawberry-rhubarb mixture and accumulated juices into the remaining panel.
- Transfer the cobbler dough to a floured work surface and roll into a rectangle the about the size of a quarter of the baking sheet, roughly 12-by-4-inches. Use 1 1/2-inch round biscuit or cookie cutter to cut out 10 circles of biscuit dough. Remove the circles (keeping the remaining dough in-tact) and place them on top of the peaches. Lay the large piece of cut out dough on top of the strawberry-rhubarb section. Brush the biscuit dough with cream and sprinkle with granulated sugar. Top apples with the granola crumble and the berries with the walnut streusel. Bake until the biscuits are golden brown and cobbler begins to bubble, 1 hour 15 minutes. Let cool 30 minutes before serving. Cobbler will thicken as it sits. Serve with vanilla ice cream.
Cook’s Note
When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)