31 While 31–Peach and Blackberry Cobbler with Crystallized Ginger

So, I was all prepared to write a post about how I think I’m more of a crumble/crisp girl than I am a cobbler girl.  I was going to say that the whole reason I put peach cobbler on My 30 was to give it one more try before I officially decided I’d rather make a crumble or a crisp.  I was going to talk about how, as a good Oklahoma girl, I should really love cobbler. 

Orangette beat me to it.

Perhaps it’s an Oklahoma thing.  You see, she’s also from Oklahoma, where you’re supposed to love college football, ribs, and cobbler.  (For the record, I fail on two accounts.  Good thing I love me some college football.  GO POKES!)  Perhaps as Oklahoma girls, we feel some guilt about not swooning over fresh cobblers and instead secretly wishing we had that warm fruit topped with a mix of oats, walnuts, cinnamon, and butter.  Perhaps I should stop making conjectures about Orangette and just feel pretty darn flattered that I even had an idea in common with someone who is such a great writer.

In reality, I should talk about how outstanding this cobbler was and how the crystallized ginger gave it the most amazing lingering warmth.  The cobbler topping was delicious and flaky and was the perfect match for the fruit.

I guess I should finish with mentioning I now understand why other people love cobbler so much.

Peach and Blackberry Cobbler with Crystallized Ginger

adapted from Bon Appetit, July 2008

printer-friendly recipe


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.

one year ago: spice-rubbed pork tenderloin

two years ago: mango-pineapple salsa

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1 Comment

  1. Bridget
    September 3, 2010 / 4:51 pm

    See, I'm totally the opposite. Biscuits are so perfect and light and fluffy and crisp and delicious. Crisp topping is sorta…healthy-ish, with the oats and nuts and stuff. I demand buttery bread with my fruit!

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