Individual Ginger Peach Cornmeal Cobblers

Preheat the oven to 425 degrees F. Grease 6 to 8-ounce size ramekins.

Combine the quartered ginger, sugar, and water in a saucepan over medium heat. Stir to dissolve the sugar.

Rub the peaches with a towel to remove any fuzz. Remove the pits and slice each peach into quarters. Add the peaches to the saucepan. Cook, stirring frequently, until the peaches become soft, about 10 minutes. Remove the ginger and discard.

In a large mixing bowl, stir together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Add the butter and using a pastry cutter or two knives, cut the butter into the flour until it resembles coarse crumbs.

Add the grated ginger and buttermilk to the flour and mix with a fork until just moistened. Add more buttermilk as needed until a sticky dough forms.

Divide the peaches between the greased ramekins. Form the dough into rounds large enough to cover each ramekin. Place the rounds on the ramekins and gently press the edges to seal. Place the ramekins on a rimmed baking sheet. Brush the tops of the dough with a little buttermilk or plain milk. Sprinkle each with the turbinado sugar.

Place the baking sheet in the oven and bake the cobblers at 425 degrees F for 16-18 minutes or until the biscuit topping is puffy and golden brown.

Remove the baking sheet from the oven and let the cobblers cool for 10 minutes. Serve warm with whipped cream or ice cream.