Pear and Cherry Cobbler

My friend Amy is the lucky recipient of pears that do not belong to her. Her neighbor has two pear trees and said he just really doesn't want to pick them any more. And I am lucky to have Amy as my friend. We left her house the other day with half a grocery bag of pears, and I just knew I would have to make a cobbler. Looking back now, I think I was more in the mood for a crumble, but this cobbler did just fine. And just about now you're saying, but Kristin, what about that low-carb diet? Yes, I did have a few bites, but I shared the majority with family and friends. A girl's gotta live, right?

PEAR AND CHERRY COBBLER
(picture is before cooking)

• 2 cups sliced pears
• 1/2 cup cherry pie filling
  
• 2 cups sugar, divided
• 1 stick butter
  
• 3/4 cup flour, 1 Tbls. flour
  
• 2 teaspoons baking powder
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 egg

Mix pears with 1 cup sugar and 1 Tbls. flour and let stand. Put butter in 2-quart casserole and place in 325° oven until melted. Combine flour, baking powder, cinnamon, salt, and remaining 1 cup of sugar. Mix well. Whisk together the milk and egg; slowly pour the dry ingredients into the wet to make a batter. Pour the batter over the melted butter. Do not stir. Spoon pears over the batter. Put small spoonfuls of the cherry pie filling (trying to get more cherries than filling) over the pears. Do not stir. Bake at 325° for 50 to 60 minutes, or until light brown on top. Serve hot or cold with ice cream or whipped cream.

Of course, you can probably use just about any fresh fruit you like - peaches, cherries, apples, nectarines. And if I had given this dessert a little more forethought, I would have used fresh cherries and just put them in the sugar/flour mixture with the pears.