Blackberry And Nectarine Cobbler With Ginger Biscuit Topping Recipes

NECTARINE AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 425°F.
• Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
• While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
• Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

NECTARINE-RASPBERRY COBBLER WITH GINGER BISCUITS

Steps:

• Heat oven to 375 degrees. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir together, then add butter pieces and work into flour mixture with fingers or fork until mixture looks like moist sand. Stir in pistachios and candied ginger.
• Combine eggs and cream and pour over flour mixture, stirring briefly until dough comes together. Turn dough out onto a work surface lightly dusted with flour. Knead dough for a minute or so, then wrap and refrigerate.
• Make filling: Add nectarine slices, brown sugar, lemon zest and juice and nutmeg to a large mixing bowl. Toss with your hands, to ensure seasoning is distributed well. Sprinkle with flour and toss one more time. Fold in raspberries, taking care not to smash them.
• Transfer fruit mixture to a 9-by-13-inch baking dish, cover with foil and bake for about 30 minutes, until fruit and juices are bubbling.
• Meanwhile, roll out dough to a rough rectangle about 3/4-inch thick. Using a 3-inch biscuit cutter or a water glass whose rim has been dipped in flour, cut out as many biscuits as possible. Roll out scraps, and continue cutting out rounds until you have 12 biscuits. Place biscuits rounds on a plate, and refrigerate them for a few minutes.
• Remove baked fruit from oven and arrange biscuit rounds evenly over the top. Brush each biscuit with about 1 teaspoon cream and sprinkle with a pinch of sugar.
• Bake, uncovered, for 12 to 15 minutes, until biscuits are well browned. Let cool slightly before serving.

BLACKBERRY AND NECTARINE COBBLER WITH GINGER BISCUIT TOPPING

Steps:

• For fruit:
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in large bowl. Add nectarines, berries and lemon juice; toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes.
• Prepare topping:
• Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream; stir until dough forms. Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits. Reroll dough scraps; cut out additional biscuits.
• 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.

GINGERED NECTARINE COBBLER

Steps:

• Preheat oven to 400° F. and butter an 8-inch square baking pan.
• Pit nectarines and slice thin. In a bowl stir together sugar and cornstarch and stir in nectarines, lemon juice, and ginger until combined well. Transfer nectarine mixture to pan.
• Into a bowl sift together flour, baking powder, and salt. Cut butter into bits and blend into flour mixture until mixture resembles coarse meal. Stir in milk until just combined and drop topping in small mounds over nectarines. In a small cup stir together sugar and cinnamon and sprinkle over dough.
• Bake cobbler in middle of oven 20 to 25 minutes, or until top is golden.

BLACKBERRY AND NECTARINE COBBLER

Steps:

• Preheat oven to 400°F.
• In a bowl stir together sugar and cornstarch. Add fruit and combine well.
• In another bowl whisk together flour, baking powder, and salt and add butter. Blend mixture until it resembles coarse meal and stir in milk, stirring until dough is just combined.
• In a buttered 8-inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds.
• Sprinkle almonds over cobbler and bake in middle of oven 20 minutes, or until top is golden.