- Details
-
Parent Category: Recipes
1 2/3 cups all purpose flour
1/4 cup chopped crystallized ginger
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 hard-boiled egg yolk, finely grated on Microplane or small holes
of box grater
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch
cubes
2/3 cup plus 1 tablespoon heavy
whipping cream
Fruit mixture:
2 pounds peaches, halved, pitted, cut into 3/4-inch-thick slices
(about 5 cups)
1 1/2-pint container fresh blackberries
1/4 cup sugar
1/4 cup chopped crystallized ginger
1 tablespoon cornstarch
2 tablespoons raw sugar
Vanilla ice cream or lightly
sweetened whipped cream
For biscuits:
Place flour, crystallized ginger, sugar, baking powder, grated egg
yolk, and salt in processor; blend to combine. Add butter and
process until mixture resembles coarse meal. Add 2/3 cup cream and
process just until moist clumps begin to form. Turn dough out onto
floured work surface and knead briefly just until dough comes
together, about 4 turns. Divide dough into 8 equal portions. Shape
each into 2-inch ball; flatten each to 3/4-inch thickness. DO AHEAD:
Biscuits can be made 2 hours ahead. Cover and chill.
For fruit mixture:
Combine peaches and blackberries with sugar, crystallized ginger,
and cornstarch in large bowl; toss to coat. Let stand until juices
begin to form, tossing occasionally, about 30 minutes.
Position rack in center of oven; preheat to 350 degrees. Butter 2-
quart baking dish or 11x7x2-inch glass baking dish. Transfer fruit
mixture to prepared dish. Place biscuits atop fruit mixture, spacing
slightly apart. Brush biscuits with remaining 1 tablespoon cream;
sprinkle with raw sugar.
Bake cobbler until fruit mixture is bubbling thickly and biscuits
are light golden, about 50 minutes. Cool cobbler 20 minutes. Serve
warm with vanilla ice cream or whipped cream.
Makes 8 servings
