PEAR AND BLACKBERRY COBBLER

Pear and Blackberry Cobbler image

Provided by Martha Stewart

Number Of Ingredients 15

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8 Bartlett pears (about 4 pounds)
2 1/2 pints blackberries (about 5 cups)
2 tablespoons fresh lemon juice
1/2 cup plus 2 tablespoons granulated sugar, plus 3 teaspoons for sprinkling
3 teaspoons granulated sugar for sprinkling
3 tablespoons cornstarch
1 1/2 tablespoons brandy
2 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon cinnamon
10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
1 cup milk
3/4 cup heavy cream, chilled

Steps:

Heat oven to 375 degrees. Cut pears in half lengthwise; remove stem, core with melon baller, and peel. Slice each half lengthwise into 6 1/2-inch-thick slices and place in a large bowl. Add blackberries, lemon juice, 1/2 cup plus 2 tablespoons granulated sugar, cornstarch, and brandy. Toss gently to combine and transfer to a 3 1/2-quart baking dish.
In a large bowl, whisk together flour, brown sugar, salt, baking powder, and cinnamon. Using two knives, cut the pieces of butter into flour mixture until it resembles coarse meal. Add the milk and stir with a fork until the dough just comes together. Do not overmix.
Drop 1/3 cup dough onto the fruit, and repeat, covering the surface of the fruit with "biscuits" that are just touching. Sprinkle the top with remaining 3 teaspoons granulated sugar and bake until golden brown and juices are bubbling rapidly, about 1 hour. Remove from oven and let cool slightly on a wire rack. Serve with cold heavy cream on the side.