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Prep time
20 minutes
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Cook time
1 hour
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makes
one 10 to 12-inch skillet cobbler
Author Notes
This hearty cobbler was made for cooler weather—and doesn’t produce a lot of dishes, to boot! The vegetable filling comes together quickly in a skillet, and the topping is just as fast in a single bowl. Once you make the easy drop-biscuit topping, just dollop the dough over the cobbler filling, and slide the skillet into the oven. Serve warm for a seriously comforting meal, then get creative and swap in your favorite veggies to DIY your own custom cobbler to keep this comfort interesting for many months to come. —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
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Winter Vegetable Cobbler With Turmeric-Chile Biscuits
Ingredients
- Vegetable Filling
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2 tablespoons
extra-virgin olive oil
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1 tablespoon
unsalted butter
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4 cups
diced winter squash (such as delicata, honeynut, butternut, or acorn)
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3 cups
diced parsnips
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2
large sweet onions, diced
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4
cloves garlic, minced
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1 tablespoon
jerk seasoning
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Kosher salt and freshly ground black pepper
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2 tablespoons
tomato paste
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1 cup
dry white wine, chicken or vegetable broth, or water
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1/2 cup
chopped flat-leaf parsley laves
- Turmeric-Chile Biscuits
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2 cups
(240 grams) all-purpose flour
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2 tablespoons
(27 grams) light brown sugar
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1 teaspoon
(4 grams) ground turmeric
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1/2 teaspoon
(2 grams) Aleppo chile pepper or red chile flakes
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1 1/2 teaspoons
(6 grams) baking powder
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1/2 teaspoon
(2 grams) baking soda
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1/4 teaspoon
(1 gram) fine sea salt
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6 tablespoons
(85 grams) cold unsalted butter, cut into ½-inch/1-centimeter cubes
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1/2 cup
(115 g) buttermilk or full-fat yogurt
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1
large (56 grams) egg, at room temperature
Directions
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Make the cobbler filling: In a 10 to 12 inch skillet, heat the olive oil and butter over medium heat. Add the squash and parsnips and cook, stirring frequently, until the vegetables are starting to soften, 8 to 10 minutes. Add the onion and sauté until translucent, 4 to 5 minutes more.
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Add the garlic and jerk seasoning, stir well to combine, and cook until the mixture is fragrant, 1 minute more. Season with salt and pepper to taste.
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Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. Add the wine and bring to a simmer. Cook until the liquid reduces slightly—it should look stew-like. Turn off the heat and stir in the parsley.
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Remove the skillet from the heat to cool slightly while you prepare the biscuit topping. Preheat the oven to 375°F/190°C with the oven rack in the center.
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Make the biscuits: In a large bowl, whisk the flour, brown sugar, turmeric, and aleppo pepper to combine. Add the baking powder, baking soda, and salt and whisk to combine. Add the cold butter cubes, and toss with your hands so each cube is coated in flour.
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Cut the butter into the flour using your hands or a pastry cutter until it is almost completely incorporated—the mixture should look a little like cornmeal.
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In a liquid measuring cup, whisk the buttermilk (or yogurt) and egg to combine. Add this to the flour mixture and mix with a silicone spatula until the mixture is uniformly combined.
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Use your hands or two spoons to dollop pieces of the dough all over the surface of the cooled cobbler. Transfer the skillet to the oven and bake until the biscuits are lightly browned, and the cobbler filling is bubbly, 30 to 40 minutes. Cool for 5 to 10 minutes before serving warm.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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