- 6 tablespoons (3/4 stick) unsalted butter
- 4 pounds firm but ripe Anjou pears, peeled, cored, quartered, cut into 1/2-inch-thick wedges
- 4 pounds Golden Delicious apples, peeled, cored, quartered, cut into 1/2-inch-thick wedges
- 3/4 cup sugar
- 2 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup whipping cream
- 1/2 cup apple juice
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup (packed) shredded extra-sharp cheddar cheese (about 4 ounces)
- 2/3 cup whole milk
- 1 large egg
- Preheat oven to 375°F. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add half of pears and half of apples. Sauté until fruit is soft, stirring occasionally, about 9 minutes. Transfer fruit to large bowl. Repeat with remaining 3 tablespoons butter and remaining pears and apples. Mix sugar, flour and ground cinnamon into fruit. Stir in whipping cream and apple juice. Transfer filling to 15x10x2-inch glass baking dish. (Filling can be prepared 6 hours ahead. Cover and refrigerate. Bake filling at 375°F for 10 minutes before adding topping.)
- Whisk flour, sugar, baking powder and salt in medium bowl. Add chilled butter and rub in with fingertips until mixture resembles coarse meal. Stir in cheese. (Can be made 6 hours ahead. Cover and chill.) Beat milk and egg in small bowl to blend. Mix into flour mixture with wooden spoon (dough will be stiff).
- Drop dough by heaping tablespoonfuls onto filling, spacing evenly. Bake cobbler until filling is bubbling and tester inserted into topping comes out clean, about 45 minutes. Serve warm.