By Christina Masters, The Rowdy Chowgirl
1 tablespoon butter, at room temperature, for pan
Fruit Filling
1/2 cup brown sugar
3 tablespoon all-purpose flour
6 large pears, peeled, cored, and sliced
1 tablespoon freshly squeezed lemon juice
1/4 tsp ground cinnamon
1 tablespoon cold butter, cut into small pieces
Biscuit
1-3/4 cup whole wheat pastry flour
4 tablespoons plus 1 tablespoon brown sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons cold butter, cut into small cubes
1/3 cup chopped candied ginger
2/3 cup plus 1 tablespoon cold buttermilk
1. Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
2. To make the fruit filling, combine sugar and flour in a large bowl, then add the pears and lemon juice and toss until evenly coated. Transfer the fruit to the prepared pan. Distribute the butter atop the fruit.
3. To make the biscuit, whisk the flour, 4 tablespoons of the sugar, the baking powder, and salt together in a bowl. Add the butter and toss until evenly coated. Using a pastry blender, cut in the butter until the size of large peas. Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
4. The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured piece of waxed paper and gently press the dough together, then press it into a 9-inch circle.
5. Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk, then sprinkle with the remaining 1 tablespoon sugar.
6. Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350 degrees F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
7. Allow to cool for 30 minutes before serving.
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