Peach-Apricot Cobbler with Crystallized Ginger

My apology for not keeping up with the blog.  I feel like it's getting a bit challenging to write a post here.  Some weeks I don't even make desserts.  The desire is there but my energy is being channeled somewhere else.  This September is particularly challenging, with a new year of school starting, there's a lot of distractions and happenings at work that when I get home and especially on weekend, I don't feel like making anything.  Hopefully next month things will start to get easier and I can go back to baking on weekends.

This cobbler is one of desserts I made a while ago.  I was fortunate to get some more fresh peaches from Peach Cove Farm in Canby that I went ahead making some canned peach sauce and the leftovers were made into this cobbler.  The fresh apricot is there because I just happened to have it and wouldn't want them to go to waste.

I ate the cobbler unadorned as breakfast, but feel free to add ice cream and make it a dessert if you like.  I love crystallized ginger, that bold flavor and the zing they impart on things, a little goes but this has quite a bit.  I guess you'll have to really like it to be able to enjoy this cobbler.

Peach Cobbler with Crystallized Ginger

Serves 8


10 yellow peaches, peeled, pitted and sliced
2 fresh apricots, pitted and sliced
1 lemon
1 1/2-inch piece fresh ginger, peeled and grated
1/3 cup granulated sugar
2 tablespoons cornstarch
Kosher salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup crystallized ginger, coarsely chopped
4 tablespoons cold, unsalted butter, cut into pieces
1 1/4 cups heavy cream, plus cream for brushing
1/4 cup demerara sugar
Vanilla ice cream for serving--optional

Preheat the oven to 375 degree F.

Put the peach and apricot slices in a bowl.  Finely grate 2 teaspoons zest from the lemon, then squeeze 2 tablespoons juice.  Add both to the peaches and apricots.  Add the grated ginger, granulated sugar, cornstarch, and a pinch of salt and toss gently.

In a food processor, combine the flour, the baking powder, and 1/2 teaspoon salt.  Add the crystallized ginger and pulse briefly to combine.  Add the butter and pulse until the mixture resembles coarse meal.  Transfer to a large bowl, add the 1 1/4 cups cream, and mix until the dough comes together.  Turn the dough onto a lightly floured work surface and knead 2 or 3 times to bring it together into a ball.  Shape the dough into a round about 1/2 inch thick, then cut the dough into 8 even wedges.

Transfer the peach-apricot mixture to a 9-by-13-inch baking dish and arrange the dough wedges on top in 2 rows of 4 wedges, alternating the points.  Brush the wedges with cream and sprinkle with the demerara sugar.  Bake for 25 minutes.  Loosely cover the dish with foil and continue baking until the topping is deep golden brown and the juices are bubbling, 10-20 minutes.  Let cool, uncovered, for at least 20 minutes.  Serve the cobbler with ice cream, if preferred.


Source:  adapted from Dessert of the Day by Kim Laidlaw