Ingredients

• 1 cup sugar
• 3 1/2 tablespoons cornstarch
• 2 teaspoons grated lemon peel
• 3/4 teaspoon ground cinnamon
• 3 pounds firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges
• 6 cups fresh blackberries (about five 6-ounce baskets)
• 1 tablespoon fresh lemon juice
• 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
• 2 cups all purpose flour
• 1/2 cup plus 1 tablespoon finely chopped crystallized ginger
• 1/3 cup plus 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon grated lemon peel
• 3/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
• 3/4 cup plus 2 tablespoons chilled whipping cream
• 1/4 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in large bowl. Add nectarines, berries and lemon juice; toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes.
2. Prepare topping: Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream; stir until dough forms. Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits. Reroll dough scraps; cut out additional biscuits. Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature.
3. Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream; stir until dough forms. Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits. Reroll dough scraps; cut out additional biscuits.
4. Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature.