Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FRUIT***
  1                cup  sugar
  3 1/2    tablespoons  cornstarch
  2          teaspoons  grated lemon peel
     3/4      teaspoon  ground cinnamon
  3             pounds  nectarines -- see*
  6               cups  fresh blackberries
  1         tablespoon  fresh lemon juice
  2        tablespoons  unsalted butter -- cut into small
                        -- pieces
                        ***FOR TOPPING***
  2               cups  all purpose flour
     1/2           cup  crystallized ginger -- finely chopped plus
  1         tablespoon  crystallized ginger -- finely chopped
     1/3           cup  sugar -- plus
  1         tablespoon  sugar
  1         tablespoon  baking powder
  1           teaspoon  grated lemon peel
     3/4      teaspoon  salt
  6        tablespoons  chilled unsalted butter -- cut into pieces
     3/4           cup  chilled whipping cream -- plus
  2        tablespoons  chilled whipping cream
     1/4      teaspoon  ground cinnamon

Preparation:

* firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges For fruit: Preheat oven to 375øF. 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. 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. Notes: A finale that is great on its own or served with some whipped cream that has been accented with brown sugar. Makes 8 to 10 servings.

Nutritional Information:

293 Calories (kcal); 4g Total Fat; (12% calories from fat); 2g Protein; 57g Carbohydrate; 18mg Cholesterol; 391mg Sodium