Apple-Pear Cobbler with Lemon-Cornmeal Biscuits

You know you have a good dessert when, after spending all day in the kitchen developing it, you still choose to eat another serving instead of a proper dinner. This is a fresh and unexpected take on a New England classic, topped with tender but crunchy cornmeal biscuits, laced with lemon and glazed with cream and sugar. The apples and pears in the filling are fully complementary (remember: fruits that sweeten together can be eaten together!) and really pop with a hit of lemon juice. Serve with vanilla ice cream, a drizzle of fresh cream, or simply by itself.

Notes: The lemon flavors in this dessert make it a natural match for the Rhode Island Greening, Pink Pearl, or Roxbury Russet, while pears go very well with Ribston Pippins. However, you can’t go wrong with any firm-tart apples.

Make-Ahead Tip: You can prepare the fruit through step 1 up to a day ahead of time (you may need to drain the excess juice), but don’t make the biscuits until just before baking.

Equipment: 3- to 4-inch Dutch oven or other deep baking dish with sides at least 3 ½ inches high, or individual ramekins.