Drop-Biscuit Pear and Dried Cherry Cobbler

• 6 medium Bosc pears (about 3 lb.), peeled, cored, cut into ½” pieces
• 1 cup dried tart cherries
• ⅔ cup (packed) light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon kosher salt

pinch of ground cloves

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup plus 2 Tbsp. sugar
• ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces

Vanilla ice cream (for serving)

1. Preheat oven to 400°. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9” baking dish.
2. Whisk flour, baking powder, salt, and ¾ cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in ⅓ cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 Tbsp. sugar.
3. Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool. Serve with ice cream.