• Cooking Time: 50
• Servings: 8-12
• Preparation Time: 45
• 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. 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.
3. 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.
5. 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.
7. 4. Position rack in the center of the oven and preheat to 350 degrees Farenheit.
9. 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.
11. 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.

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