DROP-BISCUIT PEAR AND DRIED CHERRY COBBLER

By á-27074

Ingredients

• Pear Filling:
• 6 medium Bosc pears (about 3 lb.), peeled, cored, cut into 1/2” pieces
• 1 cup dried tart cherries
• 2/3 cup (packed) light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• pinch of ground cloves
• Topping:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup plus 2 Tbsp. sugar
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
• Vanilla ice cream (for serving)

Preparation

Step 1

reheat oven to 400°. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9” baking dish.

Whisk flour, baking powder, salt, and ¾ cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in ⅓ cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 Tbsp. sugar.

Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool. Serve with ice cream.