For a grown-up twist on a childhood favorite, try the Oregon Raspberry & Blackberry Commission’s recipe for “Raspberry-Blackberry Cobbler with Triple Ginger Biscuit Topping.”These berries are enhanced with crystallized, fresh and ground ginger.
Raspberry-Blackberry
Cobbler with Triple Ginger Biscuit Topping
Serves 12
Fruit Filling:
1 1/2 cups granulated sugar
6 tablespoons cornstarch
2 teaspoons grated Lemon Peel
3/4 teaspoon ground cinnamon
6 cups frozen or fresh blackberries
6 cups red raspberries, fresh or frozen
1 Tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut in small pieces
Preheat oven to 375 degrees Fahrenheit. Butter a 13x9x2-inch glass baking dish. Mix first four ingredients in large bowl. Toss in the berries and lemon juice. Transfer to the prepared dish. Spread butter on top. Bake for 30 minutes for fresh berries; 45 minutes for frozen.
Biscuit Topping:
2 cups all-purpose flour
1/2 cup finely chopped crystallized ginger
1 tablespoon grated fresh Ginger
1 teaspoon powdered Ginger
1/2 cup plus 1 tablespoon of granulated sugar
1 tablespoon baking soda
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons chilled unsalted butter. Cut into pieces
3/4 cup plus 2 tablespoons chilled whipping Cream
1/4 teaspoon ground cinnamon
In a medium bowl, mix flour, 1/3 cup sugars, gingers, baking powder, lemon peel, and salt. Use your fingertips or a food processor to incorporate butter into the mixture until it resembles coarse meal. Mix in cream until the dough is formed. Once the dough is kneaded, place it on a floured work surface. Roll out the dough to 3/4 inch thickness. Cut out biscuits using a 2-inch cookie cutter. Make additional biscuits from the leftover dough.
Place the biscuits over hot fruit. Be sure to space them out well. In a small bowl, combine 1/4 teaspoon cinnamon, 1 tablespoon chopped crystallized ginger and 1 tablespoon sugar. Sprinkle over biscuits. Bake cobbler in the oven for about 25 minutes, or until biscuits become golden. Serve warm or at room temp.
