Blackberry and Nectarine Cobbler with Ginger Biscuit Topping
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 3/4 teaspoon salt
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 2 cups all purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon peel
- 2 teaspoons grated lemon peel
- 3 1/2 tablespoons cornstarch
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
- Carbohydrate 84 g(28%)
- Cholesterol 48 mg(16%)
- Fat 17 g(26%)
- Fiber 8 g(32%)
- Protein 6 g(12%)
- Saturated Fat 10 g(50%)
- Sodium 306 mg(13%)
- Calories 492
PreparationFor 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.
PreparationFor 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.
