i love candied ginger and i put it into just about anything that i can ... something about the warming heat of it makes me feel all cozy inside. this is a very versatile cobbler based on a 1997 Bon Appetit recipe ... feel free to substitute whatever summer fruit you have on hand (stone fruit, berries, etc).
1/4 cup raw cane sugar
3.5 Tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon cinnamon
3 pounds firm but ripe stone fruit (peaches, nectarines, etc.), halved and pitted and cut into 1/2"-thick wedges
6 cups fresh berries (blackberries, olallieberries, marionberries, mulberries, raspberries, etc.)
1 Tablespoon fresh lemon juice
2 Tablespoons unsalted butter, cut into small pieces
2 cups whole wheat pastry flour (or all-purpose or a gluten-free flour blend)
1/2 cup plus 1 Tablespoon finely chopped crystallized ginger
1/3 cup raw cane sugar
1 Tablespoon baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 Tablespoons chilled unsalted butter, cut into pieces
3/4 cup plus 2 Tablespoons chilled whipping cream
1. For fruit: Preheat the oven to 375F. Butter a 13x9x2" glass baking dish. Mix the first four ingredients in a large bowl. Add fruit and lemon juice, toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes.
2. For cobbler topping: Mix flour, 1/2 cup crystallized ginger, sugar, baking powder, lemon peel and salt in a medium bowl. Using your fingertips or a pastry blender, rub in the butter until the mixture resembles coarse meal. Add cream; stir until dough forms. Turn dough out onto a floured surface and knead gently until smooth. Roll out to 3/4" thickness and using a 2" cookie cutter of some sort (star, heart, round), cut out biscuits.
3. Place the biscuits atop the hot fruit, spacing closely. Sprinkle some sugar and the remaining ginger over the biscuits and return to oven, baking until the biscuits are golden and the fruit is tender, about 25 minutes. Serve warm with vanilla ice cream or fresh whipped cream.