• Cooking Time: 50
  • Servings: 8-12
  • Preparation Time: 45


The cobbler that convinced me cobblers can be every bit as delicious as crumbles and crisps.


  • For the biscuits:
  • 1 2/3 c. all-purpose flour
  • 1/4 c. chopped crystallized ginger
  • 2 TBSP sugar
  • 1 1/2 TBSP baking powder
  • 1/2 tsp. salt
  • 6 TBSP (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 2/3 c. plus 1 TBSP half and half
  • For the fruit filling:
  • 2 1/2 lbs. peaches, halved, pitted, cut into 3/4-inch-thick slice
  • 2 (1/2-pint) container fresh blackberries
  • 1/4 c. sugar
  • 1/4 c. chopped crystallized ginger
  • 2 TBSP cornstarch
  • 2 TBSP raw sugar


  • 1. To make the biscuits, place flour, crystallized ginger, sugar, baking powder, and salt in processor; blend to combine. Add butter and process until mixture resembles coarse meal. Add 2/3 cup half and half and process just until moist clumps begin to form.
  • 2. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into eight equal portions. Shape each into two-inch ball; flatten each to 3/4-inch thickness. Biscuits can be made two hours ahead. Just cover and chill until ready to use.
  • 3. For the fruit filling, 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.
  • 4. Position rack in the center of the oven and preheat to 350 degrees Farenheit.
  • 5. 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 tablespoon half and half. Sprinkle with raw sugar.
  • 6. 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.

Author Credit: Bon Apetit

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