3 pounds bosc pears cored peeled cut into 1/2" pieces
1 cup cherries dried
2 cups flour all-purpose
0.3 teaspoon ground cinnamon
1 pinch ground cloves
1 teaspoon kosher salt
2 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 ()
8 servings whipped cream (for serving)
Equipment
bowl
oven
whisk
baking pan
Directions
Preheat oven to 400°F. Tosspears, cherries, sugar, flour, lemon juice,cinnamon, salt, and cloves in a large bowl.
Transfer to a 13x9" baking dish.
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.
Bake until filling is bubbling and top isgolden brown and cooked through, 40–45minutes; let cool.
