Blackberry Ginger Cobbler
This is one of the simplest and most delicious dessert recipes. And just like pie, its a little better with a bit of vanilla ice cream on top.
Adapted from Saveur.
2 cups flour
1 ¾ cups sugar,
(plus more for sprinkling)
4 ½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, (cubed and chilled)
1 ¼ cups milk
1 ½ lb. blackberries
½ pear, sliced thin
2 t fresh ginger, finely grated
1 cup fresh orange juice
¼ cup fresh lemon juice
Vanilla ice cream, for serving
Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.
Heat oven to 400°.
Bring remaining sugar and salt along with blackberries, ginger, and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar.
Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2–3″ oval dumplings, and drop them evenly on top of the blackberry mixture. Place pear slices between each dough ball.
Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes.
Serve hot with vanilla ice cream or whipped cream.