Blackberry-Pear Cobbler
['3 cups frozen blackberries (about 15 ounces; do not thaw)', '1 1/2 large pears, halved, cored, thinly sliced (about 2 cups)', '2/3 cup plus 3/4 cup sugar', '3 tablespoons dry red wine', '2 teaspoons finely grated tangerine peel or orange peel', '1/2 teaspoon ground cinnamon plus additional for sprinkling', '1 cup all purpose flour', '2 teaspoons baking powder', '1/4 teaspoon salt', '3/4 cup whole milk', '1/2 cup (1 stick) unsalted butter, melted', '1/2 teaspoon almond extract', 'Powdered sugar', 'Vanilla ice cream (optional)']
Preheat oven to 350°F. Butter 2 1/2- quart baking dish with 2-inch-high sides. Gently toss berries, pears, 2/3 cup sugar, wine, peel, and 1/2 teaspoon cinnamon in medium bowl.
Whisk flour, baking powder, salt, and remaining 3/4 cup sugar in another medium bowl. Add milk, melted butter, and almond extract; whisk until blended. Spread batter in prepared dish. Place berry-pear mixture atop batter (do not stir). Sprinkle with additional cinnamon.
Bake cobbler until crust is set in center and brown at edges, about 1 hour. Cool 30 minutes. Dust with powdered sugar; serve warm with ice cream, if desired.
Why not stir the fruit into the batter? Left undisturbed, the batter puffs up around the fruit during baking, forming a crusty edge.
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