- Digital Kitchen Scale: Accurate kitchen scale to measure ingredients by weight.
- Silicone Baking Mat: Non-stick baking mat for easy cake release and even heat distribution during baking.
- Stand Mixer: Electric mixer with multiple attachments, useful for mixing doughs or batters.
- Springform Pan: Flexible metal pan that allows you to easily remove the cobbler without damaging it.
- Cooling Rack: Metal rack used to cool baked goods evenly, preventing moisture buildup at the bottom.
- Measuring Cups: Set of measuring cups in various sizes for precise ingredient measurement.
- Hand Mixer: Manual mixer with beaters, suitable for smaller batches or when an electric mixer is unavailable.
- Oven Thermometer: Accurate thermometer to ensure your oven temperature matches the recipe's requirements.
- Parchment Paper Sheets: Reusable paper for lining baking sheets or pans, preventing sticking and easy cleanup.
- Candy Thermometer: Instant-read thermometer ideal for monitoring sugar temperatures during the crystallization process of ginger.
1 2/3 cups all purpose flour
1/4 cup chopped crystallized ginger
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 hard-boiled egg yolk, finely grated on Microplane or small holes of box grater
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon heavy whipping cream
2 pounds peaches, halved, pitted, cut into 3/4-inch-thick slices (about 5 cups)
1 1/2-pint container fresh blackberries
1/4 cup sugar
1/4 cup chopped crystallized ginger
1 tablespoon cornstarch
2 tablespoons raw sugar*
Vanilla ice cream or lightlysweetened whipped cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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