Heirloom Apple Cobbler

Serves 6 to 8

Filling:
2 oz. unsalted butter
3 lb. heirloom apples, peeled, cored, and sliced
2 Tbsp fresh lemon juice
1/2 cup sugar
1 1/2 Tbsp flour
1 tsp vanilla extract

Crust:
2 cups flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
2 Tbsp unsalted butter, chilled and cut into small cubes
1/3 cup coarsely chopped crystallized ginger
zest of one orange
1 cup heavy cream

Melt butter in saute pan over medium heat. Stir in apples, lemon juice, sugar, and flour. Cover partially and cook until tender, 15-20 min. Stir in vanilla. Transfer to buttered 10" pie dish. Combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until it holds together. Gather dough into a ball. Knead briefly then roll out to a little larger than pie dish. Transfer to dish. Trim off excess. Cut a hold in center. Brush with cream. Bake 10 min in 450 degree oven. Reduce heat to 375 and bake 20-25 min. Serve warm, with whipped cream.