Drop-Biscuit Pear and Dried Cherry Cobbler Recipe

Drop-Biscuit Pear and Dried Cherry Cobbler Recipe

  • 6 medium Bosc pears (about 3 pounds), 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
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons sugar
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
  • Vanilla ice cream (for serving)
  1. Preheat oven to 400°F. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13×9″ baking dish.
  2. Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in 1/3 cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 tablespoons sugar.
  3. Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool. Serve with ice cream.
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