A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Recipe information
Yield
Makes 8 servings
Ingredients
Biscuits:
Fruit mixture:
Preparation
For biscuits:
Step 1
Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. DO AHEAD: Biscuits can be made 2 hours ahead. Cover and chill.
For fruit mixture:
Step 2
Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form, tossing occasionally, about 30 minutes.
Step 3
Position rack in center of oven; preheat to 350°F. Butter 2-quart baking dish or 11x7x2-inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar.
Step 4
Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream.
Step 5
* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
