Drop-Biscuit Pear and Dried Cherry Cobbler

Health score
3%
Drop-Biscuit Pear and Dried Cherry Cobbler
45 min.
8
654kcal

Suggestions


Indulge your senses with this delectable Drop-Biscuit Pear and Dried Cherry Cobbler, the ultimate dessert to warm your heart and satisfy your sweet tooth. This delightful treat, ready in just 45 minutes, brings together the succulent flavors of ripe Bosc pears and tart dried cherries, creating a harmonious blend that's perfect for any occasion.

The star of this recipe is undoubtedly the juicy fruit filling, expertly seasoned with ground cinnamon and a hint of cloves, which elevates the natural sweetness of the pears. Picture the moment you pull this cobbler from the oven: the aroma of baked fruit mingling with spices wafts through your kitchen, promising a delightful experience with every bite.

Topped with light, fluffy drop biscuits that become golden brown as they bake, this cobbler is not only a feast for the taste buds but also a visual delight that beckons to be served warm, preferably with a scoop of creamy vanilla ice cream that melts deliciously over the top.

This cobbler is perfect for gatherings, family dinners, or a cozy evening at home. With 654 calories per serving, it's a satisfying indulgence you won't soon forget. So gather your ingredients and get ready to impress your family and friends with this irresistible dessert that embodies comfort and joy!

Ingredients

  • teaspoons double-acting baking powder 
  • pounds bosc pear cored peeled cut into 1/2" pieces
  • cup cherries dried
  • cups flour all-purpose
  • 0.3 teaspoon ground cinnamon 
  • pinch ground cloves 
  • teaspoon kosher salt 
  • tablespoons juice of lemon fresh
  • 0.7 cup brown sugar light packed ()
  • 0.8 cup sugar 
  • 0.8 cup butter unsalted chilled cut into pieces ()
  • servings whipped cream (for serving)

Equipment

  • bowl
  • oven
  • whisk
  • baking pan

Directions

  1. Preheat oven to 400°F. Tosspears, cherries, sugar, flour, lemon juice,cinnamon, salt, and cloves in a large bowl.
  2. Transfer to a 13x9" baking dish.
  3. Whisk flour, bakingpowder, salt, and 3/4 cup sugar in a mediumbowl. Rub in butter with your fingers until acoarse meal forms. Gradually mix in 1/3 cuphot water until a soft wet dough forms (a fewlumps are okay). Drop clumps of dough overfilling; sprinkle with remaining 2 tablespoons sugar.
  4. Bake until filling is bubbling and top isgolden brown and cooked through, 40–45minutes; let cool.
  5. Serve with ice cream.

Nutrition Facts

Calories654kcal
Protein3.89%
Fat33.61%
Carbs62.5%

Properties

Glycemic Index
45.23
Glycemic Load
47.91
Inflammation Score
-7
Nutrition Score
12.37391296677%

Flavonoids

Cyanidin
8.72mg
Pelargonidin
0.05mg
Peonidin
0.26mg
Catechin
1.21mg
Epigallocatechin
1.06mg
Epicatechin
7.26mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.29mg
Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Isorhamnetin
0.52mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
1.84mg

Nutrients percent of daily need

Calories:654.18kcal
32.71%
Fat:25.17g
38.73%
Saturated Fat:15.51g
96.92%
Carbohydrates:105.3g
35.1%
Net Carbohydrates:98.31g
35.75%
Sugar:69.47g
77.19%
Cholesterol:74.79mg
24.93%
Sodium:459.55mg
19.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.55g
13.11%
Fiber:6.99g
27.97%
Vitamin B2:0.37mg
22.01%
Vitamin B1:0.3mg
19.96%
Calcium:187.1mg
18.71%
Folate:74.66µg
18.67%
Selenium:12.51µg
17.87%
Vitamin A:863.67IU
17.27%
Manganese:0.35mg
17.26%
Phosphorus:155.19mg
15.52%
Vitamin C:10.37mg
12.57%
Potassium:434.77mg
12.42%
Iron:2.14mg
11.91%
Vitamin B3:2.26mg
11.28%
Copper:0.22mg
11.23%
Vitamin K:9.67µg
9.2%
Magnesium:32.57mg
8.14%
Vitamin B5:0.69mg
6.91%
Vitamin E:0.93mg
6.23%
Zinc:0.89mg
5.91%
Vitamin B6:0.11mg
5.66%
Vitamin B12:0.29µg
4.89%
Vitamin D:0.45µg
3.01%
Source:Epicurious