1 pound berries, left whole if small, sliced if larger (6 cups prepped)
1/2 cup (3 1/2 ounces) sugar
2 tablespoons brandy or pure vanilla extract
1/3 cup (2 1/2 ounces) firmly packed brown sugar
1/4 cup (1 1/4 ounces) all-purpose flour
1/4 cup (1 1/2 ounces) diced candied ginger
4 tablespoons (2 ounces) unsalted butter, at room temperature, cut into small cubes
1 1/2 cups (7 1/2 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) fine cornmeal
1/2 cup (31/2 ounces) sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, cut into small cubes
2/3 cup whole milk
Use a 2 1/2-quart square baking dish or 9-inch square cake pan, greased with 1 tablespoon of soft butter.
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