Triple Your Taste Experience With Berry Cobbler
Raspberry-Blackberry Cobbler with Triple Ginger Biscuit Topping
1 1/2 cup granulated sugar
6 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
6 cups fresh or frozen blackberries
6 cups fresh or frozen red raspberries
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
Preheat oven to 375 degrees Fahrenheit. Butter a 13x9x2-inch glass baking dish. Mix first four ingredients in large bowl. Add berries and lemon juice, toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes for fresh berries, 45 minutes for frozen berries.
2 cups all-purpose flour
1/2 cup finely chopped crystallized ginger
1 tablespoon grated fresh ginger
1 teaspoon powdered ginger
1/2 cup plus 1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
3/4 cup plus 2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon
Mix flour, the gingers, 1/3 cup sugar, baking powder, lemon peel and salt in a medium bowl. Using fingertips or a food processor, work in butter until mixture resembles coarse meal. Add cream and stir until dough forms by hand or with processor. Turn dough out onto a floured surface and knead gently until smooth. Roll out to 3/4 inch thickness. Using a 2-inch cookie cutter, cut out biscuits. Re-roll dough scraps; cut out additional biscuits.
Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon chopped crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl; sprinkle over biscuits. Bake cobbler until biscuits are golden, about 25 minutes. Serve warm or at room temperature.