Ginger-Vanilla Cherry-Berry Cobbler

I don't make dessert that often because I don't get to work out that often. Call it the abstinence form of dieting; if it's not there, I can't eat it. 'Cause if it's there? Oh, it's gone quick.

I decided to try and make one of those drop biscuit cobblers with some cherries and blackberries we had. But I don't like that bland plain old biscuit dough with some sugar as the topping. Calories should taste good. I modified the biscuit topping, and in thinking about a friend, Rachel, I got rid of the egg that some recipes call for. I don't bake enough to take these risks with batter, but I went for it. I figured it would be edible if imperfect. The end result was light, fluffy, delicious biscuits surrounded by just-sweet-enough fruit. I liked it. A lot.

Ginger-Vanilla Cherry-Berry Cobbler
For drop biscuit topping:
1/2 cup flour
1 tsp. baking powder
2 tbs. butter, softened
2 tbs. sugar
1 tsp. vanilla
1 tbs. chopped crystallized ginger
1/2 tsp Ceylon Cinnamon
1/8 tsp. ground mace
1/4 cup cream
1 tbs. milk
For fruit filling:
3 cups cherries and/or berries total
1/4 sugar
2 tsp. cornstarch

Preheat oven to 400 degrees.

Put fruit ingredients in saucepan over medium-low heat. Allow to heat and simmer to thicken while you mix the biscuit topping. For the topping, mix all the dry ingredients in one bowl. Cut in the butter until the mixture resembles coarse meal. Add the cream, vanilla and milk and stir until the batter just comes together. Do not overmix. Pour the fruit filling into a 9x9 glass dish. Drop the biscuit batter by tablespoonfuls on top. Bake for 20-25 minutes until a toothpick inserted in a biscuit comes out clean. Serve warm, with ice cream, of course.