Top | The Jew and the Carrot
Summer Fruit Cobbler with Candied Ginger
(recipe, Leah Koenig)
For the cobbler dough, I used a slightly altered version of the basic recipe from the Joy of Cooking.
- 3 nectarines
- 12 to 15 small plums
- 4 Tbsp. brown sugar and/or agave nectar
- 3 Tbsp. all-purpose flour
- Juice of half a lemon or 2 Tbsp. water (use water if you want a sweeter cobbler)
- 4 small pieces of candied ginger, finely chopped (optional)
- 1⅓ cups all-purpose flour
- 2 Tbsp. sugar
- 1½ tsp. baking powder
- 5 Tbsp. cold salted butter cut into small pieces, plus 1 Tbsp. more for melting
- ⅓ cup milk or ½ cup heavy cream (soy milk works fine, but the dough won't be as fluffy)
- Preheat the oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.