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Drop-Biscuit Pear and Dried Cherry Cobbler

The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level. From: bonappetit.com SERVES 8

Pear filling
6 medium Bosc pears (about 3 lb.), peeled, cored, cut into ½” pieces
1 cup dried tart cherries
? cup (packed) light brown sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
¼ teaspoon ground cinnamon
? 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)

Pear filling

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

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.

Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool. Serve with ice cream.