- 1 tablespoon unsalted butter, at room temperature, for pan
- 1/2 cup (3 1/2 ounces) granulated sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- Pinch of fine sea salt
- 4 large pears, peeled, cored, and sliced (2 pounds prepped)
- 1 tablespoon freshly squeezed lemon juice
- 1 dry pint (2 cups or 9 ounces) raspberries, fresh or frozen
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 3 tablespoons plus 1 tablespoon (1 3/4 ounces) granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 10 tablespoons (5 ounces) cold unsalted butter, cut into small cubes
- 1/3 cup (2 ounces) chopped candied ginger
- 2/3 cup plus 1 tablespoon cold buttermilk
- Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
- To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
- Gently fold in the raspberries, then transfer the fruit to the prepared pan.
- Distribute the butter atop the fruit.
- To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
- Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
- Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
- Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
- The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
- Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
- Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
- Allow to cool for 30 minutes before serving.