Peach and Blackberry Slump

Very much like a cobbler, this is a great dessert!  From Food and Drink Autumn 2011.

1/4 cup water
1/4 cup granulated sugar
2 tsp chopped ginger
5 cups peeled peaches, sliced in eighths (about 6 peaches)
1 cup blackberries

TOPPING
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup granulated sugar
1/2 tsp kosher salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk (I used soured milk)

1. Preheat oven to 400F.
2. Combine water, sugar and ginger in a small pot over medium heat.  Bring to a boil, stirring until sugar has dissolved.  Set aside to cool.
3. Combine peaches and blackberries in a large bowl.  Toss with cool sugar syrup and spoon into a buttered 8 or 9 inch gratin dish.  Bake for 10 minutes while making the topping.
4. Prepare topping by combining the flour, baking powder, baking soda, sugar and salt in a bowl.  Blend in butter with your fingertips until mixture looks like fine bread crumbs.
5. Mix in buttermilk until a soft dough forms, adding more buttermilk if necessary.  The dough should be soft and slightly sticky.  Drop spoonfuls of topping onto fruit. 
6. Bake for 25 to 30 minutes or until topping is fully baked and juices are bubbling.

Serves 4 to 6