- 6 peaches, peeled, pitted, sliced
- 2 red plums, halved, pitted, sliced
- 1 1/2-pint basket blackberries or 1 1/2 cups frozen, unthawed
- 2/3 cup plus 1 tablespoon 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 peel
- 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°F. Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-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; 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 butter; using fingertips, rub in until topping mixture begins to clump together.
- Place biscuits atop hot cobbler. Top with brown sugar mixture. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with cream.