Provided by: Chef Sonia El-Nawal
1/2 cup unsalted butter, softened
2 tablespoons sugar
1 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
4 pints blackberries
1/3 cup dark brown sugar
1/3 cup sugar
1/2 teaspoon cinnamon
1 tablespoon cornstarch
1 cup heavy cream
1/4 cup powdered sugar
3 tablespoons finely diced candied ginger
Preheat the oven to 350 degrees. Beat butter and sugar in the bowl of a mixer fitted with a paddle attachment, or with a hand mixer, for 2 minutes. Mix flour, baking powder, and salt together. Mix milk, egg, and vanilla extract together in another bowl. Add a third of the dry mixture to the butter mixture, beating on low speed, then a third of the wet mixture; continue alternating until all are combined.
Butter a 5-by-9-inch Pyrex dish, and sprinkle with sugar to coat. Toss the blackberries with the sugars, cinnamon, and cornstarch to coat and transfer to the Pyrex dish. Spoon the topping over the berries. Bake for 40 to 45 minutes or until the top is golden.
Whip the cream with the powdered sugar. Fold in the candied ginger. Serve the cobbler warm topped with ginger cream.