Pear-berry cobbler

Our dessert marks a bit of a transition from summer (the berries) to autumn (the pears).

You can make this the morning of, cover with foil when cool, then gently reheat in oven (at about 325 degrees) just before serving time.

4 cups blackberries

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2 to 3 large d'anjou pears, halved, cored, very thinly sliced, about 2 1/2 cups

3/4 cup sugar

1/4 cup dry red wine

1 tablespoon finely grated orange peel

Scant teaspoon ground cinnamon, plus more, for sprinkling

The topping

1 1/4 cups flour

3/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup whole milk

1 stick unsalted butter, melted

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Confectioners sugar, for sprinkling

Ice cream, for serving, optional

Heat oven to 350 degrees. Use soft butter to butter a 3-quart baking dish. In a large bowl, gently toss together the 3/4 cup sugar, wine, orange peel and cinnamon.

In another bowl, whisk together flour, the 3/4 cup sugar, baking powder and salt. Add most of the milk, melted butter, and extracts. And whisk until blended. Spread flour mixture into prepared baking dish. Add the berry-pear mixture. (Do not stir.) Sprinkle with additional cinnamon, if desired.

Bake until crust is set in center and brown at edges, about 1 hour. Cool 30 minutes before serving. Dust with powdered sugar. Serve warm — with ice cream, if desired.