Active Time

　　30 minutes

　　Total Time

　　1 1/2 hours

　　A cobbler is the easiest way to get to something similar to a pie—meltingly tender and juicy fruit with a crusty topping—without having to make, roll out, and crimp pie dough. Biscuit dough, in general, is easy and fast to assemble, but the cream dough below is a real cinch because you don't even have to blend butter into the flour mixture; you just pour in heavy cream and stir, then pat it out with your hands. A round cutter is your default shape but feel free to rummage through your cookie cutter collection for something fun, such as a leaf or diamond.

　　

Ingredients

Makes 6 to 8 servings

　　

Filling:

2 pounds firm Bartlett pears, peeled and cut into 1/2-inch wedges

　　1 2/3 cups fresh cranberries (6 ounces)

　　1 cup sugar

　　2 (1- by 3-inch) strips orange zest, finely chopped

　　1/4 cup brandy

　　1/4 teaspoon ground allspice

　　2 tablespoons unsalted butter, cut into bits

　　

Biscuit topping:

1 1/2 cups all-purpose flour

　　1 1/2 teaspoons baking powder

　　rounded 1/4 teaspoon salt

　　1 cup heavy cream, divided

　　1 teaspoon sugar

　　

Accompaniment:

Citrus-Infused Custard Sauce

　　

Special Equipment

2- to 2 1/2-quart shallow baking dish (1 1/2 - to 2-inches deep); 2-inch round cookie cutter</special>

　　

Make filling:

Step 1

Preheat oven to 425°F with rack in lower third. Butter baking dish.

　　

Step 2

Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.

　　

Step 3

Cover dish tightly with foil and bake 20 minutes.

　　

Step 4

Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.

　　

While filling is cooking, make biscuits:

Step 5

Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)

　　

Step 6

Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).

　　

Step 7

Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).

　　

Step 8

Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.

　　

Step 9

Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.

　　Cooks' Note:

　　•Cobbler can be made 3 hours ahead and kept at room temperature. Reheat in a 350°F oven, 20 to 30 minutes.