6 ripe peaches
24 oz blackberries
1 1/4 cup sugar
2 T cornstarch
juice of 1 lemon
3 cups all purpose flour
1 T baking powder
1/2 cup crystallized ginger, chopped
1 tsp salt
1 1/4 cup almond milk (or any kind of milk; I happened to have almond on hand)
2 sticks butter (or Earth Balance buttery sticks)
cinnamon and sugar for topping
Preheat oven to 425 and spray a 9 x 13 inch pan with cooking spray.
Bring a large pot of water to a boil and carefully drop in the peaches. Cook for only 30 seconds and then remove quickly. This will cause the peach skins to literally peel right off. After peeling, slice peaches and put them into a bowl with the blackberries. Add your sugar, lemon juice and cornstarch and toss to combine. Pour berry mixture into the baking pan and bake for 15 minutes until bubbly.
While fruit is baking, combine the flour, baking powder, salt and ginger into a large bowl. Using your fingers, cut in the butter until mixture resembles coarse cornmeal. Add the milk and stir to create a sticky biscuit dough.
When fruit is done, remove from oven and carefully drop 1/3-1/2 cup portions of dough onto the mixture. Sprinkle with cinnamon and sugar and return to oven to bake for 35 more minutes. The biscuits will be golden brown when done. You may want to line the bottom of your oven with tin foil in case cobbler boils over. The last thing you want is a sticky mess to cramp your cobbler-baking style!
Serve warm with vanilla ice cream or slightly sweetened whipped cream.
1.5 hours start to finish