Drop-Biscuit Pear And Dried Cherry Cobbler
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
54
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Dried Tart Cherries2 cups
All-Purpose Flour2 tbsps
Lemon Juice (fresh)1 tsp
Ground Cinnamon1 tsp
Kosher Salt2 tsps
Baking PowderDirections:
1
For pear filling: Preheat oven to 400°F
2
Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl
3
Transfer to a 13x9" baking dish
4
Preheat oven to 400°F
5
Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl
6
Transfer to a 13x9" baking dish
7
For topping and assembly: Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl
8
Rub in butter with your fingers until a coarse meal forms
9
Gradually mix in 1/3 cup hot water until a soft wet dough forms (a few lumps are okay)
10
Drop clumps of dough over filling; sprinkle with remaining 2 tablespoons sugar
11
Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool
12
Serve with ice cream
13
Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl
14
Rub in butter with your fingers until a coarse meal forms
15
Gradually mix in 1/3 cup hot water until a soft wet dough forms (a few lumps are okay)
16
Drop clumps of dough over filling; sprinkle with remaining 2 tablespoons sugar
17
Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool
18
Serve with ice cream