Serves 8 – 10

Pear Cobbler Complete

1 1/2  cup all purpose flour or 1 cup white flour and 1/2 cup wheat

1 cup stoneground cornmeal (medium grind) or a combination of fine ground and coarse

1/3 cup sugar or coconut sugar

3 tsp baking powder

1 tsp salt

9 tbsp chilled butter, cut into 1/2 inch cubes

3 tbsp melted butter

1 cup heavy whipping cream, possibly more to get a moist enough batter

6 pounds ripe pears, peeled, cored and cut into 3/4 inch pieces

1 cup apple juice

1/4 cup fresh lemon juice

3  – 4 tbsp cornstarch or arrow root

1 tsp sea salt

1 1/2 tsp freshly grated nutmeg

2 tsp cinnamon

2 tbsp chilled unsalted butter

1 1/2 cups dried blueberries

vanilla ice cream or whipped cream to serve

Stir flour, cornmeal, sugar, baking powder and salt in a large mixing bowl. Add chilled butter pieces and cut into the dry mixture using a pastry cutter or your fingertips. The mixture should resemble coarse meal. Add cream, stir just until combined. Add more cream if the dough is too dry. Gather dough together. Pat out with hands to about 3/4 inch thick. Cut into circles using a circular form. Lay out on a baking sheet. Brush each biscuit with melted butter and sprinkle with a little sugar. (It is good if you can get 10 biscuits out of the dough. That will be one per each serving.) Chill in the refrigerator.

Preheat the oven to 375 degrees. Butter 13×9 inch baking dish. Place pears in a large bowl. Add juices, cornstarch, salt and nutmeg. Toss together.

Transfer pear filling to the prepared dish. Dot with cold butter. Cover dish with foil and bake for about 40 minutes or until the pears are almost tender. Remove dish from the oven and stir in the blueberries. Place biscuits on top of the filling, continue to bake uncovered until filling is bubbling and biscuits are golden, 35 – 45 minutes longer. Remover from the oven and cool a bit. Serve warm with ice cream or whipped cream with a little vanilla added.

You can prepare this ahead and then just reheat it before serving.