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Peach, Plum and Blackberry Cobbler



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Still Life with Plums
Still Life with Plums
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Gish, Del
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Peach, Plum and Blackberry Cobbler

Bon Appetit August 1995

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6 peaches, peeled, pitted sliced
2 red plums, halved, pitted, sliced
A  1/2-pint basket blackberries or
1 1/2 cups frozen, unthawed
2/3 cup plus 1 tablespoon granulated sugar
3 tablespoons quick-cooking tapioca
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
5 tablespoons chilled unsalted butter
6 tablespoons chilled whipping cream
3 tablespoons golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
Sweetened whipped cream

Preheat oven to 400 degrees F. Combine fruit, 2/3 cup sugar and tapioca in
8-by-8-by-2-inch glass baking dish and toss to blend. Bake until tender and
bubbling thickly, about 50 minutes. Cool 10 minutes.
Meanwhile, mix 3/4 cup flour, baking powder, salt and 1 tablespoon sugar
in medium bowl. Add lemon peel and 3 tablespoons butter; using fingertips,
rub in until mixture resembles coarse meal. Add cream and stir until moist
clumps form. Gather into ball. Using floured hands, pat out dough on floured
surface to 6-inch square. Cut into 6 equal rectangles.
Mix brown sugar, spices and 2 tablespoons flour in bowl. Add 2 tablespoons butter; using fingertips, rub in until topping mixture begins to clump together. Place biscuits atop cobbler. Top with brown sugar mixture. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with cream. Serves 6.

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