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Drop-Biscuit Pear and Dried Cherry Cobbler

Name: Drop-Biscuit Pear and Dried Cherry Cobbler
Ingredients: 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)

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
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.

Recipes sourced from Epicurious.com.

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