Wow, this one was delicious! The secret (and what drew me to this recipe) was the crystallized ginger in the crumble. I could have eaten the crumble by the pound; it tasted like a shortbread. Thanks Garden & Gun!
Tips: I halved the recipe and it was still a ton!
I used frozen peaches and they did not get all the way done in the oven alone. They would need cooking on the stove first.
I found the crystallized ginger at Earth Fare.
Filling 8 cups fresh blackberries
8 cups peeled, sliced peaches
3 cups sugar
¾ cup all-purpose flour
½ tsp. ground cinnamon
Pinch of salt
1 cup (2 sticks) butter, at room temperature
¾ cup sugar
¾ cup light brown sugar
½ cup crystallized ginger, chopped
1 cup toasted pecans, chopped
1 tsp. baking powder
¼ tsp. salt
4 cups all-purpose flour
Preheat oven to 350°F. Place fruit in a large mixing bowl. In a separate bowl, combine sugar, flour, cinnamon, and salt. Sift dry ingredients over fruit and fold them in with a spatula. Then let fruit mixture sit for 20 minutes. For the crust, place butter and white and brown sugars in a large mixing bowl and cream with an electric mixer at medium-high speed until fluffy. Add ginger and pecans, stirring to combine. In a separate bowl, combine baking powder, salt, and flour. Add dry ingredients to butter-and-sugar mixture one cup at a time. The result should resemble cookie dough. Pour fruit filling into a deep 4-quart baking dish, and then drop pieces of dough over the top to cover. Place baking dish in a jelly-roll pan—to catch any filling that may overflow—and bake for 1 hour. Check the cobbler periodically to make sure the crust doesn’t become too brown before the filling is fully cooked. (You may need to turn the oven temperature down to 325°F.) Filling should be bubbly around the edges. Serve with fresh whipped cream, vanilla ice cream, or both.