Blackberry and Nectarine Cobbler with Ginger Biscuit Topping Recipe

Name: Blackberry and Nectarine Cobbler with Ginger Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 3 1/2 tablespoons cornstarch; 2 teaspoons grated lemon peel; 3/4 teaspoon ground cinnamon; 3 pounds firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges; 6 cups fresh blackberries (about five 6-ounce baskets); 1 tablespoon fresh lemon juice; 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces; 2 cups all purpose flour; 1/2 cup plus 1 tablespoon finely chopped crystallized ginger; 1/3 cup plus 1 tablespoon sugar; 1 tablespoon baking powder; 1 teaspoon grated lemon peel; 3/4 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces; 3/4 cup plus 2 tablespoons chilled whipping cream; 1/4 teaspoon ground cinnamon

Servings: persons

1 cup sugar
3 1/2 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
3 pounds firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges
6 cups fresh blackberries (about five 6-ounce baskets)
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
2 cups all purpose flour
1/2 cup plus 1 tablespoon finely chopped crystallized ginger
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup plus 2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon

1
Preheat oven to 375F.
2
Butter 13x9x2-inch glass baking dish.
3
Mix first 4 ingredients in large bowl.
4
Add nectarines, berries and lemon juice; toss to blend.
5
Transfer to prepared dish.
6
Dot with butter.
7
Bake until mixture begins to bubble, about 30 minutes.
8
Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl.
9
Using fingertips, rub in butter until mixture resembles coarse meal.
10
Add cream; stir until dough forms.
11
Turn dough out onto floured surface and knead gently until smooth, about 6 turns.
12
Roll out to 3/4-inch thickness.
13
Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits.
14
Reroll dough scraps; cut out additional biscuits.
15
Place biscuits atop hot fruit, spacing closely.
16
Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits.
17
Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes.
18
Serve warm or at room temperature.

914

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup sugar, 3 1/2 tablespoons cornstarch, 2 teaspoons grated lemon peel, 3/4 teaspoon ground cinnamon, and more.

Yes, Blackberry and Nectarine Cobbler with Ginger Biscuit Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry and Nectarine Cobbler with Ginger Biscuit Topping

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