Plum Blackberry Cobbler with Hazelnut Biscuits

Prep Time: 25 mins | Cook Time: 25 minutes | Course: Dessert | Servings: 10 

Purple plums and blackberries merry with ginger and spice in this beautiful cobbler with golden hazelnut biscuits on top. Drizzle warm cobbler with some heavy cream or whip some barely sweetened cream to top with. Inspired by the lovely Vy at Beyond Sweet and Savory https://beyondsweetandsavory.com/plum-blackberry-cobbler-with-hazelnut-biscuit-topping/ 

1 lb plums, sliced

8 oz blackberries

¼ cup butter

¼ cup brown sugar

1 ½ Tbsp cornstarch

1 Tbsp vanilla bean paste

1 tsp apple pie spice

2 Tbsp ginger liqueur, optional

Hazelnut Biscuits:

1 cup flour

½ cup hazelnut flour, or finely chopped + extra for topping

¼ cup sugar

½ Tbsp baking powder

¼ tsp salt

¾ cup heavy cream + extra for brushing

2 Tbsp raw sugar or demerara 

Slice plums into a large bowl, add blackberries, butter, brown sugar, cornstarch, vanilla, apple spice and ginger liqueur if using. Mix and spread into a 9x13 baking dish. 

Preheat oven to 400*. Layer flour, hazelnut flour, sugar, baking powder and salt in a food processor. Pulse a couple of times to distribute ingredients. Add in heavy cream and pulse until it just comes together. Scrape out onto a lightly floured rolling surface. Dust top of the dough with a bit of flour and pat dough into a circle. You can cut into rounds with a biscuit cutter or scoop with a large ice cream scoop and place on top of the fruit. Brush biscuits with a bit of cream and sprinkle with some hazelnuts and raw sugar. Bake for 20-25 minutes. Fruit will be bubbling around the edges and the biscuits will be golden brown. Allow to cool for 15 minutes before serving. Whipped cream or a drizzle of heavy cream is lovely here.