DROP-BISCUIT PEAR AND DRIED CHERRY COBBLER

Drop-Biscuit Pear and Dried Cherry Cobbler image

Yield Makes 8 servings

Number Of Ingredients 16

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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.