Best Pear And Dried Cherry Cobblers With Ginger Chocolate Chip Biscuit Topping Recipes

Pear, Dried Cherry and Chocolate Chunk Crisp image

Yield Serves 8

Number Of Ingredients 19

Topping
1 1/4 cups old-fashioned oats
1 cup (packed) golden brown sugar
3/4 cup all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup chopped almonds
6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into small chunks
Filling
4 pounds Anjou pears, peeled, cored, cut into 1/3-inch-thick slices
1 1/3 cups dried tart cherries
1/2 cup sugar
2 tablespoons all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Vanilla frozen yogurt or ice cream

Steps:

For Topping
Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
For Filling
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.

Drop-Biscuit Pear and Dried Cherry Cobbler image

Yield Makes 8 servings

Number Of Ingredients 16

Pear filling:
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
Topping and assembly:
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)

Steps:

For pear filling:
Preheat oven to 400°F. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9" baking dish.
For topping and assembly:
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.
Bake until filling is bubbling and top is golden brown and cooked through, 40-45 minutes; let cool. Serve with ice cream.