Blackberry And Nectarine Cobbler With Ginger Biscuit Toppin

Course : Biscuits
Serves: 8
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Ingredients:

---FRUIT---
1 cup sugar
3 1/2 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
3 pounds nectarines -- see*
6 cups fresh blackberries
1 tablespoons fresh lemon juice
2 tablespoons unsalted butter -- cut into small pieces
---FOR TOPPING---
2 cups all purpose flour
1/2 cup crystallized ginger -- finely chopped plus
1 tablespoons crystallized ginger -- finely chopped
1/3 cup sugar -- plus
1 tablespoons sugar
1 tablespoons baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons chilled unsalted butter -- cut into pieces
3/4 cup chilled whipping cream -- plus
2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon
---FRUIT---
1 cup sugar
3 1/2 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
3 pounds nectarines -- see*
6 cups fresh blackberries
1 tablespoons fresh lemon juice
2 tablespoons unsalted butter -- cut into small pieces
---FOR TOPPING---
2 cups all purpose flour
1/2 cup crystallized ginger -- finely chopped plus
1 tablespoons crystallized ginger -- finely chopped
1/3 cup sugar -- plus
1 tablespoons sugar
1 tablespoons baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons chilled unsalted butter -- cut into pieces
3/4 cup chilled whipping cream -- plus
2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon
 

Preparation / Directions:

* firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges For fruit: Preheat oven to 375øF. 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. Notes: A finale that is great on its own or served with some whipped cream that has been accented with brown sugar. Makes 8 to 10 servings.

 

Nutritional Information:

293 Calories (kcal); 4g Total Fat; (12% calories from fat); 2g Protein; 57g Carbohydrate; 18mg Cholesterol; 391mg Sodium


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