This was appropriated from the venerable Williams Sonoma Complete Entertaining Cookbook by our friends Sameer and Beth for our supper club. To paraphrase Homer Simpson, "Mmmmm.....cobbler."
INGREDIENTS
2 pounds mixed berries
Juice of 1 lemon
½ cup granulated sugar, plus 3 tablespoons of the same
2 tbsp corn starch (corn flour)
½ tsp ground cinnamon
1 tsp ground ginger
Cobbler topping
2 and ¼ cups of unbleached all purpose flour
½ cup firmly packed golden brown sugar
2 tsp baking powder
1 tsp salt
1 tsp baking soda
6 tbsp chilled unsalted butter, cut into ½ inch pieces
1 large egg
¾ cup heavy double cream
¼ cup finely minced crystallized ginger
Vanilla bean ice-cream for serving
PREPARATION
Spice Paste
- Combine all spice rub ingredients plus 2 teaspoons in a food processor. Pulse until a smooth paste forms.
- Brush the paste over the ribs, coating them evenly on both sides. The ribs can be cooked now, or, for more intense flavor, cover them loosely with plastic wrap and refrigerator overnight.
Prepare the ribs
- Preheat oven to 375 deg F. Lightly butter a 9X13 inch baking dish.
- In a bowl, combine the berries, lemon juice, ½ cup granulated sugar, cornstarch, cinnamon, and ground ginger and toss to coat the berries evenly. Pour the berry mixture into a prepared baking dish, spreading it evenly.
- To make the topping in a food processor, combine the flour, brown sugar, baking powder, salt and baking soda and pulse briefly to mix. Add the butter and pulse until the mixture resembles a coarse meal.
- In a small bowl, whisk together the egg and cream. Pour the egg mixture into the food processor and pulse just until the topping mixture holds together. Remove the blade from the food processor and stir in crystallized ginger.
OR
- To make the topping by hand, in a bowl, stir together the flour, brown sugar, baking powder, salt and baking soda.
- Scatter the butter pieces over the top and using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk together the egg and cream. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together. Stir in the crystallized ginger.
- Using soup spoon, place dollops of the topping evenly over the berries, leaving a 1 inch border uncovered around the edge of the dish.
- Sprinkle 3 tablespoons granulated sugar over the top. Place the dish on a rimmed baking sheet.
- Bake the cobble until the top is golden and the berry filling is bubbling, for about 35 minutes.
- With a large spoon or spatula, scoop out the cobbler onto individual plates and serve. Accompany with a scoop of vanilla ice cream.
