BLACKBERRY AND NECTARINE COBBLER WITH GINGER BISCUIT TOPPING

Blackberry and Nectarine Cobbler with Ginger Biscuit Topping image

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Fruit
1 cup sugar
3 1/2 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
3 pounds firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges
6 cups fresh blackberries (about five 6-ounce baskets)
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
For topping
2 cups all purpose flour
1/2 cup plus 1 tablespoon finely chopped crystallized ginger
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup plus 2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon

Steps:

For fruit:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix first 4 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.
Prepare topping:
Mix flour, 1/2 cup crystallized ginger, 1/3 cup 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 out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits. Reroll dough scraps; cut out additional biscuits.
Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon 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.