Serves 6.

INGREDIENTS

  • 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

    DIRECTIONS

    Preheat oven to 400°F. Combine fruit, 2/3 cup sugar and tapioca in 8×8x2-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.