Name: Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits
Yield: Makes 8 to 10 servings
Ingredients: 1 cup all purpose flour; 2/3 cup stone-ground cornmeal (medium grind); 1/4 cup plus 3 tablespoons sugar, divided; 2 teaspoons baking powder; 1/2 teaspoon coarse kosher salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 3 tablespoons unsalted butter, melted; 2/3 cup chilled heavy whipping cream; 6 pounds firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about 12 cups); 1 cup apple juice; 1/4 cup fresh lemon juice; 3 tablespoons cornstarch; 1 teaspoon (scant) coarse kosher salt; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons (1/4 stick) chilled unsalted butter, diced; 1 1/2 cups dried wild blueberries (9 ounces); Vanilla ice cream

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Pear Cobbler with Dried Blueberries and Stone-Ground Corn BiscuitsTim Morris

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

Recipe notes

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