A handful of crystallized ginger turns a basic fruit cobbler into a trendy dessert. If you and your family aren’t used to the aromatic, spicy flavor of crystallized ginger, start with a bit less than the recipe calls for.
1 cup sugar
3 1/2 tablespoons cornstarch
Grated zest and juice from 1 lemon
3/4 teaspoon ground cinnamon
8 medium peaches (about 2 1/2 pounds), peeled, pitted and sliced
4 cups blackberries or blueberries
1/2 cup (1 stick) unsalted butter, chilled and cut into pieces, divided
2 cups flour
1/2 cup finely chopped crystallized ginger (available in the ethnic aisle at the grocery store)
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup plus 2 tablespoons chilled heavy cream
Preheat oven to 375 degrees. Grease a 13 x 9 x 2-inch glass baking dish. In a large bowl, mix together sugar, cornstarch, half of lemon zest and cinnamon. Add peaches, blueberries and lemon juice and toss to blend.
Transfer to prepared dish and dot with 2 tablespoons butter. Bake until mixture is heated through and begins to bubble, about 30 minutes.
In a medium bowl, mix together flour, crystallized ginger, 1/3 cup sugar, baking powder, remaining lemon zest and salt. Add remaining 6 tablespoons butter, using a fork or your fingers to blend until mixture forms coarse crumbs. Add cream and stir just until dough forms.
Turn dough out onto a lightly floured surface and knead gently until smooth. With a rolling pin, roll out to 3/4-inch thickness. Cut into rounds using a 2 1/2-inch biscuit cutter. Reroll dough scraps and cut out additional biscuits. Remove fruit from oven and place biscuits atop hot fruit, spacing closely. Sprinkle remaining 1 tablespoon sugar over biscuits. Bake cobbler approximately 25 minutes, or until biscuits are golden. Serve warm or at room temperature. Serves 8.
