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 1/4t 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.