Raspberry - Blackberry Cobbler with Triple Ginger Biscuit Topping

Preparation time: 45 minutes

Cooking time: about 1 hour

Ingredients:

Fruit
1 cup sugar
6 1/2 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
6 cups fresh or frozen blackberries

6 cups fresh or frozen raspberries
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces

For topping
2 cups all-purpose flour
1/2 cup plus 1 tablespoon finely chopped crystallized ginger

1 tablespoon grated fresh ginger

1 teaspoon powdered 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

For fruit:
1.Preheat oven to 375°F.

2. Butter 13x9x2-inch glass baking dish.

3. Mix first 4 ingredients in large bowl.

4. Add berries and lemon juice; toss to blend.

5. Transfer to prepared dish. Dot with butter.

6. Bake until mixture begins to bubble, about 30 minutes.

Prepare topping:
1. Mix flour, 1/2 cup crystallized ginger, powdered ginger and grated fresh ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl.

2. Using fingertips, rub in butter until mixture resembles coarse meal or process in the bowl of a food processor for 30 seconds.

3. Add cream; stir until dough forms.

4. Turn dough out onto floured surface and knead gently until smooth, about 6 turns.

5. Roll out to 3/4-inch thickness.

6. Using 2-inch shaped cookie cutter or round biscuit cutter, cut out biscuits. Re-roll dough scraps; cut out additional biscuits.

1. 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.