Blackberry and Nectarine Cobbler with Ginger Biscuit Topping

posted by Joy 08-27-98 5:18 PM

* Exported from MasterCook *

Blackberry and Nectarine Cobbler with Ginger Biscuit Topping

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
3 1/2 tablespoons corn starch
2 teaspoons lemon peel -- grated
3 pounds nectarine -- halved, pitted and cut into 1/2" thick wedges
6 cups blackberry
1 tablespoon lemon juice -- fresh
2 tablespoons unsalted butter -- cut into small pieces.
2 cups flour
1/2 cup crystallized ginger -- plus 1 T
1/3 cup sugar -- plus 1 T
1 tablespoon baking powder
1 teaspoon lemon peel -- grated
3/4 teaspoon salt
6 tablespoons unsalted butter -- chilled and cut into pieces
3/4 cup whipping cream -- plus 2 T
1/4 teaspoon cinnamon

Preheat oven to 375. Butter 13x9" glass baking dish.

Mix first four ingredients in large bowl. Add nectarines, berries and lemon juice; toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes.

Meanwhile, prepare topping. Finely chop crystallized ginger. Mix flour, crystallized ginger, 1/3 c sugar, baking powder, lemon peel and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream; stir until dough forms.

Turn dough onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4" thickness. Using 2 1/4" buiscuit cutter, cut out biscuits. Roll out scraps and cut out additional biscuits. Place biscuits atop hot fruit, spacing closely.

Mix 1 T crystallized ginger, 1 T sugar and 1/4 t cinnamon in small bowl; sprinkle over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes.

Serve warm or at room temperature.

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