Nectarine Raspberry Cobbler With Ginger Biscuits Recipes

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.

KK'S THREE FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the nectarine and plum pieces into the bottom of a 13x9-inch baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, white sugar, brown sugar, ginger, and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries.
• Bake in the preheated oven for 15 minutes, and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under broiler for 1 to 3 minutes to brown.

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.