Ginger-Berry Cobbler recipe

Ingredients:

Filling:
6 cups fresh blackberries
¼ cup sugar
¼ cup chopped crystallized ginger
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Topping:
1 ½ cups all-purpose flour
½ cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1 cup plus 1 tablespoon cream, divided

Directions:

1. Preheat oven to 400°F. Lightly grease a large baking dish.

2. Prepare the filling: In a large bowl, combine all ingredients together; toss well to coat. Spread evenly in prepared baking dish.

3. Prepare the topping: Whisk together flour, cornmeal, baking powder, sugar, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.

4. Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.

5. Arrange biscuits 1/2 inch apart over filling. Brush tops with remaining 1 tablespoon cream. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool 30 minutes and serve.

Notes about this recipe:

Tart blackberries pair up with sweet and spicy crystallized ginger in this luscious summer cobbler dessert. Bubbly and juicy on the inside with a browned biscuit topping, this treat will wow the whole family.

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