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Ingredients
- 4 medium Bartlett pears, peeled, cored, and sliced
- 4 medium Honeycrisp apples, peeled, cored, and sliced
- ½ cup C&H® Light Brown Sugar
- ¼ cup All-purpose flour
- 1 teaspoon Freshly grated lemon zest
- 1 tablespoon Freshly squeezed lemon juice
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg, freshly grated
- ¼ teaspoon Salt
- 2 tablespoons Unsalted butter, cut in small cubes
- 1 cup All-purpose flour
- ½ cup C&H® Granulated Sugar Easy Baking Tub
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ¾ cup Sour cream
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons C&H Turbinado Sugar
For the filling
For the biscuits
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Instructions
Prep Time: 25 minutes / Bake Time: 50 minutes / Yields: 8 servings
Step 1
Preheat the oven to 350°F.
Step 2
Prepare the filling. In a large bowl, combine all the ingredients for the filling. Pour into a 9-inch skillet.
Step 3
Prepare the biscuits. In a medium bowl, combine flour, sugar, baking powder, and salt. Stir in sour cream and melted butter.
Step 4
Spoon biscuit mixture over the fruit mixture. Sprinkle biscuits with turbinado sugar.
Step 5
Bake for 50 minutes or until golden brown. Serve warm.
Additional Tips
Serve cobbler with vanilla ice cream or sweetened whipped cream.
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