4 fresh bosc pears
1 tablespoon freshly squeezed lemon juice
1 tablespoon dark brown sugar
2 tablespoons of butter (softened)
½ cup granulated sugar, divided
6 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
3 tablespoons whole milk
2 tablespoons hot water
Heavy cream (optional, for serving)
Preheat the oven to 350F. Pro tip: Line the bottom of the oven with aluminum foil to catch any drips from the cobbler.
Peel each pear and slice into 8 equal wedges. Remove the cores and stems. Drizzle the fruit with the lemon juice and add the brown sugar. Toss until every piece is evenly coated. Lay the fruit in a single layer across the bottom of a 9 x 6½ inch baking dish.
In a medium-large mixing bowl, vigorously beat together the butter and all but 1 heaping tablespoon of the sugar with a whisk or electric mixer until it resembles sand, about 1 minute. Add the flour, baking powder, and salt and beat until incorporated. Add the milk and beat until light and fluffy, about 2 minutes.
Use a large spoon or spatula to transfer blobs of the batter over the pears, then spread the mixture out so its a smooth, even layer. Sprinkle the top with the remaining sugar and then the hot water.
Bake the cobbler for 60-75 minutes, or until golden brown (a toothpick inserted into the cobbler should come out without any batter on it). Allow to cool at least 30 minutes before serving.