The fluffy, golden-brown biscuit topping soaks up every flavorful drop of the spiced fruit filling.
Apple-Pear Cobbler with Cinnamon-Raisin Biscuits
Makes 6 to 8 servings
- 2 large Gala apples, peeled, cored, and sliced ½ inch thick
- 2 large Granny Smith apples, peeled, cored, and sliced ½ inch thick
- 2 large Bosc pears, peeled, cored, and sliced ½ inch thick
- 1 cup plus 3 tablespoons sugar, divided
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon ground allspice
- 2⅔ cups self-rising flour
- ¾ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- ¾ cup raisins
- 1 cup plus 2 tablespoons cold whole buttermilk, divided
- Ice cream, to serve
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, stir together apples, pears, 1 cup sugar, cornstarch, 1 teaspoon cinnamon, and allspice. Cook over medium-high heat, stirring frequently, just until mixture begins to boil, 5 to 7 minutes. Remove from heat.
- In a large bowl, whisk together flour, salt, 2 tablespoons sugar, and remaining 1 teaspoon cinnamon. Using a pastry blender or two forks, cut cold butter into flour mixture until mixture resembles coarse crumbs. Stir in raisins. Stir in cold buttermilk just until combined. Drop dough onto fruit mixture in 6 portions. Brush remaining 2 tablespoons buttermilk onto dough; sprinkle with remaining 1 tablespoon sugar.
- Bake until biscuits are golden brown, 35 to 40 minutes. Let cool on a wire rack for at least 30 minutes. Serve with ice cream, if desired.