We are enjoying fruits of summer including blackberries, blueberries, and figs. As a child, I detested blueberries primarily because of their texture I think. Fortunately, I did not pass my childhood aversion to my own children whom pop blackberries and blueberries like candy. This recipe uses an abundance of fruit with a delicious biscuit topping laden with little gems of crystallized ginger. Oh how I love anything with crystallized ginger! Consider adding blueberries and white peaches to the blackberries.
WHAT YOU’LL NEED:
- 7 cups of fresh blackberries
- 1/3 cup of granulated sugar
- 1/4 teaspoon of almond extract
- 1/4 teaspoon of kosher salt
- 1/4 cup of All-Purpose flour
- 2 tablespoons of salted butter, diced
- Almond-Ginger Biscuits
- 2 teaspoons of baking powder
- 1/2 teaspoon of kosher salt
- 1.75 cups of All-Purpose flour
- 1/4 cup of Raw sugar, divided
- 1/2 cup of cold salted butter, diced
- 2/3 cup of sliced almonds, lightly toasted
- 3 tablespoons of minced crystallized ginger
- 2/3 cup of buttermilk
- 1 large egg, lightly beaten
- Vanilla ice cream
- Preheat the oven to 400 degrees.
- Stir together the blackberries, sugar, almond extract, salt, flour, and butter in a large bowl.
- Grease either a 9×13 baking dish or individual ramekins. Pour the mixture into your desired dish. Bake in the oven until the mixture begins to bubble, about 12-14 minutes.
- To prepare the almond-ginger biscuits, whisk together the baking powder, salt, flour, and 3 tablespoons of raw sugar.
- Cut 1/2 cup of butter into the flour mixture using a pastry blender, until the mixture resembles small peas.
- Add the almonds and crystallized ginger to the flour mixture and toss to combine. Add buttermilk stirring just until the dry ingredients are moistened.
- Turn dough out onto a floured surface and knead 3-4 times. Roll out dough about 3/4-inch thick. Cut into 6 pieces (about 3 by 2 1/2 inches).
- Place the dough over the hot filling. Brush with egg and sprinkle the remaining tablespoon of raw sugar.
- Return to the oven and bake until the fruit is bubbly and the biscuits are golden, about 22-25 minutes.
- Remove and let stand for about 20 minutes. Serve with vanilla ice cream!
Article Provided By: Allison Thomas