Summer Fruit Cobbler with Candied Ginger

From the The Jew and the Carrot collection by Leah Koenig

Introduction

For the cobbler dough, I used a slightly altered version of the basic recipe from the Joy of Cooking.

Ingredients

Filling

Dough

Steps

1. Preheat the oven to 375 degrees.
2. Remove the pits from the nectarines and plums, then slice the fruit into quarters. Add the sugar/agave, flour, lemon juice/water, and ginger (if using), then stir until the fruit is coated. Pour into an ungreased 8-by-8-inch glass baking dish.
3. Meanwhile, whisk together the flour, sugar, and baking powder. Add the butter, tossing it with the dry ingredients until covered. Using a pastry blender, fork, or just your hands, cut the butter into the dry ingredients until it resembles coarse breadcrumbs. Add the milk/cream and mix with a wooden spoon until the dough comes together.
4. Knead the dough five to 10 times, adding more flour or milk if it’s too sticky or dry. Pinch off 2-inch balls of dough, press to flatten into biscuit shapes, and arrange in rows across the entire baking dish. Brush with the melted butter.
5. Bake for 45 to 50 minutes until the fruit is bubbling and the dough is lightly browned. Serve warm with marscapone drizzled with honey or vanilla or chai ice cream.