RASPBERRY BLACKBERRY COBBLE
WITH DOUBLE-GINGER BISCUIT TOPPING
1 ½ cups sugar
6 tablespoons cornstarch
2 teaspoons grated lemon peel
¾ teaspoon ground cinnamon
6 cups fresh or frozen blackberries
6 cups fresh or frozen red raspberries
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
2 cups all-purpose flour
1 tablespoon grated fresh ginger
1 teaspoon powdered ginger
½ cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
¾ teaspoon salt
6 tablespoons (3/4 stick) chilled, unsalted butter, cut into pieces
¾ cup plus 2 tablespoons chilled whipping cream
¼ teaspoon ground cinnamon
Preheat oven to 375°. Butter a 13-by-9-2-inch glass baking dish.
In a large bowl, mix sugar, cornstarch, lemon peel and cinnamon. 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.
Mix flour, powdered ginger and grated fresh ginger, ½ cup sugar, baking powder, lemon peel and salt in a medium bowl.
Using a pastry blender or fingertips, work in butter until mixture resembles coarse meal. Or process in the bowl of a food processor for 30 seconds.
Add cream; by hand or with processor, stir until dough forms. Turn dough out onto a floured surface and knead gently until smooth, about 6 turns. Roll out to ¾-inch thickness. Using a 2-inch star-shaped cookie cutter, cut out biscuits. (You may use any shape cutter desired.) Re-roll dough scraps; cut out additional biscuits.
Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon sugar and ¼ teaspoon cinnamon in a small bowl; sprinkle over biscuits. Bake cobbler until biscuits are golden, about 25 minutes. Serve warm or at room temperature.