Blackberry Cobbler Almond Ginger Biscuits
This desert will leave your guests speechless. It looks delicious and it is deliciously tasty too. The pockets of spicy crystallized ginger and sweet almonds surprising topping will make you and your guests go “nuts”. FILLING INGREDIENTS: 7 cups fresh blackberries 1/3 cup granulated sugar 1/4 teaspoon almond extract 1/4 teaspoon salt 1/4 cup all-purpose flour 2 tablespoons salted butter (diced) ALMOND-GINGER BISCUITS INGREDIENTS: 2 teaspoons baking powder 1/2 teaspoon salt 1 3/4 cups all-purpose flour 1/4 cup turbinado sugar or like brown sugar (divided) 1/2 cup cold salted butter (diced) 2/3 cups sliced almonds (lightly roasted) 3 tablespoons minced crystallized ginger 2/3 cup buttermilk 1 large egg (lightly beaten) Vanilla ice creamHow to Make It
Step 1
Preheat oven to 200°C. Stir together the blackberries, sugar, almond extract, salt, flour, and butter in a large bowl. Place 6 lightly greased 8-ounce ramekins in an aluminum foil-lined rimmed baking sheet. Divide berry mixture among ramekins. Bake in preheated oven until mixture just begins to bubble, 12 to 14 minutes.
Step 2
Prepare the Almond-Ginger Biscuits: Whisk together baking powder, salt, flour, and 3 tablespoons of the turbinado (or light brown) sugar in a large bowl. Cut 1/2 cup butter into flour mixture using a pastry blender until mixture resembles small peas. Add almonds and crystallized ginger, and toss to combine. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a 3/4-inch-thick rectangle (about 7 by 5 inches). Cut into 6 pieces, about 3 by 2 1/2 inches.
Step 3
Remove ramekins from oven, and carefully place 1 dough piece over hot filling in each ramekin. Brush dough with egg, and sprinkle with remaining 1 tablespoon turbinado (or light brown) sugar. Return to oven, and bake until fruit is bubbly and biscuits are golden, 22 to 25 minutes. Let stand 20 minutes. Top with vanilla ice cream.
