Warm cobbler bubbles with berry flavor

Associated Press

Bubbly hot sweet fruit paired with flaky, rich pastry — that's a cobbler.

But there are many ways to "cobble together" this all-American dessert. Some versions use a soft batter that's dropped over the fruit. Some use a biscuit dough.

Though this may seem an old-fashioned dish, it pairs with today's adventuresome tastes because it's always been a very individualistic recipe — something that home cooks made up of whatever they had or whatever struck their fancy.

This sophisticated take on the cobbler makes use of three kinds of ginger to add both spice and sweetness to the bright flavors of blackberries and raspberries (if fresh berries aren't available, frozen ones are fine for this dish; defrost fruit and let it drain in a colander so the cobbler isn't too watery).

If the idea of making pastry daunts you, try this shortcut: Use 2 cups boxed biscuit mix and follow package directions, using cream instead of water for liquid and adding the gingers, grated lemon peel, cinnamon (in the measurements given below) and a half-cup of sugar. Mix, then roll out and cut as outlined below.

Raspberry-Blackberry Cobbler With Triple-Ginger Biscuit Topping

For the fruit:

• 1 1/2 cup granulated sugar
• 6 tablespoons cornstarch
• 2 teaspoons grated lemon peel
• 3/4 teaspoon ground cinnamon
• 6 cups fresh or frozen blackberries
• 6 cups fresh or frozen red raspberries
• 1 tablespoon fresh lemon juice
• 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces

For the biscuit topping:

• 2 cups all-purpose flour
• 1/2 cup plus 1 tablespoon finely chopped crystallized ginger
• 1 tablespoon grated fresh ginger
• 1 teaspoon powdered ginger
• 1/2 cup plus 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon grated lemon peel
• 3/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled, unsalted butter, cut into pieces
• 3/4 cup plus 2 tablespoons chilled whipping cream
• 1/4 teaspoon ground cinnamon

To prepare fruit: Preheat oven to 375 degrees. Butter a 13-by-9-by-2-inch glass baking dish. In a large bowl, mix sugar, cornstarch, lemon peel and cinnamon. Add berries and lemon juice; toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes for fresh berries, 45 minutes for frozen berries.

For topping: Mix flour, crystallized ginger, powdered ginger and grated fresh ginger, baking powder, 1/2 cup sugar, lemon peel and salt in a medium bowl.

Using fingertips, work in butter until mixture resembles coarse meal. Or mix in a food processor for 30 seconds. Add cream; by hand or with processor, stir until dough forms. Turn dough out onto a floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using a 2-inch star-shaped (or any other shape) cookie cutter, cut out biscuits. Re-roll dough scraps; cut out additional biscuits.

Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon chopped crystallized ginger, 1 tablespoon sugar and ¥ teaspoon cinnamon in a small bowl; sprinkle over biscuits. Bake cobbler until biscuits are golden, about 25 minutes. Serve warm or at room temperature.

Makes 12 servings.

Per serving: 448.7 calories, 4.1 g protein, 78 g carbohydrates, 14 g fat (9 g saturated), 6 g fiber, 44 mg cholesterol, 294 mg sodium.