Name: Drop-Biscuit Pear and Dried Cherry Cobbler
Yield: Makes 8 servings
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)

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Photo by William Abranowicz

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

Recipe information

Yield
Makes 8 servings

Ingredients

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)

Preparation

For pear filling:
Step 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.
For topping and assembly:
Step 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.
Step 3
Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool. Serve with ice cream.