Peach And Blackberry Cobbler With Crystallized Ginger

15 ingredients
4 steps

Ingredients

  • 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
  • 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 lightlysweetened whipped cream

Directions

  1. 1
    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:
  2. 2
    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.
  3. 3
    Position rack in center of oven; preheat to 350°F. 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.
  4. 4
    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.

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