Ginger-Peach Melba Cobbler

I’ve been making cobblers from THE FANNY FARMER BAKING BOOK for 35 years. The late Marion Cunningham remains a wonderful baking teacher and cookbook author all these years later. This recipe, therefore, is part Marion and part Alyce. No fresh ginger in the house? Add a ¼ teaspoon each of cinnamon and/or powdered ginger to the ¼ cup of sugar in the filling. Makes one 9-inch square cobbler.

Ingredients

FILLING:

4 large ripe peaches, peeled, pitted, and sliced thickly (about into 6ths)*
1 cup (1/2 pint) ripe raspberries
¼ cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon grated ginger

BISCUIT TOPPING:

1 cup flour
2 tablespoons granulated sugar
¼ teaspoon salt
2 teaspoons baking powder
4 tablespoons cold butter-cut into small pieces
6 tablespoons milk

GLAZE:

1 tablespoon milk
2 tablespoons granulated sugar

Instructions

PREHEAT OVEN to 425 degrees F. Place rack at center. Grease 9-inch baking pan or casserole dish.
FILLING: Add all of the fruit to the greased 9-inch baking pan or casserole dish. Sprinkle with sugar. In a small cup, stir together the lemon juice and ginger; pour over the peaches and raspberries evenly. Stir gently. Set aside.
BISCUIT TOPPING: In a food processor fitted with a steel blade or in a large bowl, stir together the flour, sugar, baking powder, and salt. Pulsing, or using a pastry blender in the bowl, cut in the butter until the mixture resembles coarse crumbs. Slowly add milk, pulsing, or stirring, until just combined. Turn out onto a floured counter or board and knead several times until the dough is holding together and pretty smooth. Pat out or roll into a square to fit the baking pan or dish. Place the dough on top of the fruit in the pan, pressing down at edges a bit.
GLAZE: Brush dough with milk and sprinkle evenly with sugar.
BAKE/SERVE: Bake 30-35 minutes OR until biscuit topping is golden brown and fruit is bubbly. Remove and place pan or dish on a rack to cool briefly. Serve warm with soft vanilla ice cream or whipped cream.

Notes

*If your peaches are quite ripe, you may be able to peel them using a sharp paring knife. Otherwise, bring 2-3 quarts of water to boil and dip each peach into the boiling water for at least 30 seconds. Remove and peel when you can handle the hot fruit. Another idea: some people just leave the peel on, as I do with apples. Your choice!