Recipe: Peach, Plum, Blackberry Cobbler

PEACH, PLUM, BLACKBERRY COBBLER

6 peaches, peeled, pitted, sliced
2 red plums, halved, pitted sliced
1 (1 1/2 pint) basket blackberries (or 1 1/2 cups frozen, unthawed)
2/3 cup plus 1 tablespoon sugar, divided use
3 tablespoon quick-cooking tapioca
3/4 cup plus 2 tablespoons all purpose flour, divided use
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon peel
5 tablespoons chilled unsalted butter, divided use
6 tablespoons chilled heavy (whipping) cream
3 tablespoons golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of ground cloves
Sweetened whipped cream (for serving)

Preheat oven to 400 degrees F.

Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend.

Bake until tender and bubbling thickly, about 50 minutes. Cool 10 minutes.

Meanwhile, mix 3/4 cup flour, baking powder, salt, and remaining 1 tablespoon sugar in medium bowl. Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal.

Add cream; stir until moist clumps for. Gather into ball. Using floured hands, pat out dough on floured surface to 6 equal rectangles; set aside.

Mix brown sugar, spices and remaining 2 tablespoon flour in bowl. Add remaining 2 tablespoons butter; using fingertips rub in until topping mixture begins to clump together.

Place biscuits atop hot cobbler. Top with brown sugar mixture.

Bake until biscuits are golden, about 25 minutes. Cool 30 minutes.

Serve with cream.

From: SueA, CA
Source: Bon Appetit magazine, August 1995