Skip to main content
    For the filling
  • 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

    For the biscuits
  • 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

Rate Recipe
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.

Rate Recipe