Nectarine-Raspberry Cobbler With Ginger Biscuits

Preparation

1. Step 1

   Heat oven to 375 degrees. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir together, then add butter pieces and work into flour mixture with fingers or fork until mixture looks like moist sand. Stir in pistachios and candied ginger.

2. Step 2

   Combine eggs and cream and pour over flour mixture, stirring briefly until dough comes together. Turn dough out onto a work surface lightly dusted with flour. Knead dough for a minute or so, then wrap and refrigerate.

3. Step 3

   Make filling: Add nectarine slices, brown sugar, lemon zest and juice and nutmeg to a large mixing bowl. Toss with your hands, to ensure seasoning is distributed well. Sprinkle with flour and toss one more time. Fold in raspberries, taking care not to smash them.

4. Step 4

   Transfer fruit mixture to a 9-by-13-inch baking dish, cover with foil and bake for about 30 minutes, until fruit and juices are bubbling.

5. Step 5

   Meanwhile, roll out dough to a rough rectangle about ¾-inch thick. Using a 3-inch biscuit cutter or a water glass whose rim has been dipped in flour, cut out as many biscuits as possible. Roll out scraps, and continue cutting out rounds until you have 12 biscuits. Place biscuits rounds on a plate, and refrigerate them for a few minutes.

6. Step 6

   Remove baked fruit from oven and arrange biscuit rounds evenly over the top. Brush each biscuit with about 1 teaspoon cream and sprinkle with a pinch of sugar.

7. Step 7

   Bake, uncovered, for 12 to 15 minutes, until biscuits are well browned. Let cool slightly before serving.