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
8 Servings
Ingredients
pear filling
6
medium Bosc pears (about 3 lb.), peeled, cored, cut into ½” pieces
1
cup dried tart cherries
⅔
cup (packed) light brown sugar
2
tablespoons all-purpose flour
2
tablespoons fresh lemon juice
¼
teaspoon ground cinnamon
⅛
teaspoon kosher salt
pinch of ground cloves
topping and assembly
2
cups all-purpose flour
2
teaspoons baking powder
1
teaspoon kosher salt
¾
cup plus 2 Tbsp. sugar
¾
cup (1½ sticks) chilled unsalted butter, cut into pieces
Vanilla ice cream (for serving)
Preparation
pear filling
Step 1
Preheat oven to 400°. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9” baking dish.
topping and assembly
Step 2
Whisk flour, baking powder, salt, and ¾ cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in ⅓ cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 Tbsp. 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.
Nutrition Per Serving
Calories (kcal) 510 Fat (g) 17 Saturated Fat (g) 11 Cholesterol (mg) 45 Carbohydrates (g) 90 Dietary Fiber (g) 6 Total Sugars (g) 54 Protein (g) 5 Sodium (mg) 410