Topped with nutty drop biscuits, this juicy cobbler is the perfect comforting dessert.
Apple, Pear, and Pecan Cobbler
Serves: 8 servings
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon kosher salt
- 1½ cups apple cider
- 2 cups (1-inch) pieces Gala apple (about 2 medium apples)
- 2 cups (1-inch) pieces Bartlett or Bosc pear (about 2 medium pears)
- ½ cup dried apricots, chopped
- 1 tablespoon unsalted butter, cubed
- 1¼ cups all-purpose flour
- ⅔ cup toasted pecans, finely chopped and divided
- ⅓ cup sugar
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ⅔ cup whole buttermilk
- 3 tablespoons unsalted butter, melted
- Vanilla ice cream, to serve
- Preheat oven to 375°.
- For filling: In a 10-inch cast-iron skillet, whisk together sugar, flour, cinnamon, ginger, and salt. Whisk in cider. Add apple and pear; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer for 5 minutes. Stir in apricots; remove from heat. Dot with butter.
- For topping: In a medium bowl, whisk together flour, ⅓ cup pecans, sugar, baking powder, and salt. Stir in buttermilk and melted butter until moistened. Drop dough by 8 (¼-cup) portions onto hot filling. Sprinkle with remaining ⅓ cup pecans.
- Bake until topping is golden brown, about 18 minutes. Let cool for at least 15 minutes before serving. Serve with ice cream.