Name: Drop-Biscuit Pear and Dried Cherry Cobbler
Yield: 8 Servings
Ingredients: 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; 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)

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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 notes