Four Flavor Sheet Pan Cobbler Recipes

FOUR-FLAVOR SHEET PAN PIE

Steps:

• For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
• Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
• For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
• For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
• For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
• For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
• Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
• Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
• Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
• Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
• Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

FOUR-FLAVOR SHEET PAN UPSIDE-DOWN CAKE

Steps:

• For the topping and fruits: Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside.
• Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
• Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into 1/4-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1 1/2 inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
• With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack.
• Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack.
• For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
• Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
• Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
• Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm.

RED, WHITE AND BLUE SHEET PAN COBBLER

Steps:

• Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
• For the filling: Combine the blueberries, sugar, lemon zest and juice, vanilla, cornstarch and salt in a large bowl and toss to coat. Transfer the mixture to a 9-by-13-inch rimmed sheet pan and set aside.
• For the biscuit topping: Whisk together the flour, sugar, baking powder, salt and 1 tablespoon of the sesame seeds in a large bowl. Add the butter and toss together, breaking up the pieces of butter into the flour with your fingertips or two knives scissor-fashion until the mixture is sandy and the butter chunks are no larger than peas. (Alternatively you can cut the butter in with a pastry cutter.) Drizzle in the buttermilk and mix until just combined; the dough should be shaggy.
• Scoop the dough into 6 equal mounds over the berries. Flatten the dough to cover as much surface area as possible (you can dip your hands in buttermilk to flatten it if you like). Brush the dough with buttermilk and sprinkle with the remaining sesame seeds and some more sugar. Bake in the middle of the oven until the tops of the biscuits are golden brown and the fruit is bubbly, 30 to 35 minutes, rotating the pan about halfway through the baking time. Set aside for 5 to 7 minutes to cool before serving.
• For the strawberry whipped cream: Beat the cream, vanilla and salt in the bowl of an electric mixer on a high speed until it just begins to increase in volume. Sprinkle in the sugar and continue to beat until medium-stiff peaks form, 4 to 5 minutes.
• Warm the preserves in a small saucepan over medium-low heat until melted, 2 to 3 minutes. Strain the mixture through a fine-mesh strainer, removing any seeds and fruit chunks. Add the strained mixture to the whipped cream and fold gently a couple of times to create a swirled effect.
• To serve, scoop the cobbler into bowls, top with the swirled strawberry cream and enjoy!

FOUR-FLAVOR SHEET PAN COBBLER

Steps:

• 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.