This oversize red, white, and blue cobbler is designed to feed a Fourth of July party crowd. Crystallized ginger adds a little zing to a standard cobbler topping. Although this is a classic summer cobbler, it can be made successfully out of season with frozen berries (no need to thaw). The recipe is easily cut in half; bake it in a 9-inch deep-dish pie plate for forty to forty-five minutes. Crystallized ginger is fresh ginger that has been dried and preserved in sugar. Good-quality crystallized ginger should not be fibrous, and it should be moist and tasty enough to eat out of the bag.
Made this to celebrate the 4th of July. It was a huge hit. I would not change a single thing. I love the crystalized ginger! I do have a little dough left over and will make a mini peach cobbler for my husband tonight.
I made this for a party yesterday. Adults, teens and kids loved it!! I made no changes to the recipe - biscuits were tender and ginger made a nice addition to the flavor profile. Just the right amount of fruit, too. I'll definitely be making this again ??
I have made this more than once, following the directions exactly, and it was a huge hit each time. One time I made it with peaches instead of blackberries, and it was also delicious. I made it and baked it the day before the party, and it was lovely -- and delicious -- on the day. I serve it with vanilla ice cream.
Easy, festive and delicious. Using what I had on hand, I substituted zest of 2 lemons for the candied ginger and used yogurt plus 1 1/2 Tbsp ice water instead of buttermilk for the biscuits. I chilled the dough for half an hour before rolling and cutting out the biscuits which were light and tasty. Delicious served with lemon whipped cream!
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