This rustic cobbler of seasonal fruits is topped with a biscuit dough rich with butter and heavy cream and spiced with fresh ginger. It gains added texture and crunch from cornmeal. I enjoyed the fresh ginger flavor with the peaches and plums…a good flavor combination.
The recipe, from Baking With Julia, on pages 389-390, is imagined as individual cobblers baked in ramekins. I made one large cobbler in a baking dish, distributing the cornmeal biscuit dough in clumps over the fruit.
More versions of Johnnycake Cobbler can be viewed by following the links on Tuesdays With Dorie.