Peach, Raspberry and Ginger Cobbler | RICARDO

Ingredients

• 1/2 cup (125 ml) sugar
• 2 tablespoons (30 ml) cornstarch
• 6 cups (1.5 litres) peaches, peeled and cut into 12 wedges
• 2 cups (500 ml) fresh or frozen raspberries
• 1 teaspoon (5 ml) grated fresh ginger
• 1 1/4 cups (310 ml) unbleached all-purpose flour
• 1/4 cup (60 ml) sugar
• 1 teaspoon (5 ml) baking powder
• 1/4 teaspoon (1 ml) baking soda
• Pinch of salt
• 1/3 cup (75 ml) cold unsalted butter, diced
• 1/3 cup (75 ml) buttermilk