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.
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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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