Pumpkin-Apple Cobbler

• 2 tablespoons unsalted butter
• 4 cups fresh pumpkin or butternut squash, peeled and cut in 1- inch cubes
• 2 cups tart apples, peeled and cut in 1-inch chunks
• 1 cup dark raisins
• 1 cup light brown sugar
• 1/4 cup flour, plus flour for work surface
• 2 tablespoons lemon juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• Cornmeal biscuit dough
• 2 tablespoons granulated sugar
• Creme fraiche for serving

1. Preheat oven to 350 degrees.
2. Use a scant tablespoon butter to butter nine-inch square or 10-inch round baking pan one and a half to two inches deep.
3. In large bowl combine pumpkin, apples, raisins, sugar, one-fourth cup flour, lemon juice, ginger, nutmeg and cloves.
4. Spoon into baking dish.
5. Dot with remaining butter.
6. On floured work surface pat dough into an eight-inch square about one-half inch thick.
7. Use cutter or knife to cut small rounds, squares or one-inch strips of dough and arrange on pattern over pumpkin-apple filling.
8. Dust with sugar.
9. Bake about 45 minutes, until topping has browned and filling is bubbly.
10. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve.
11. Serve with creme fraiche.

unsalted butter, fresh pumpkin, tart apples, dark raisins, light brown sugar, flour, lemon juice, ground ginger, nutmeg, ground cloves, cornmeal biscuit dough, sugar

Taken from cooking.nytimes.com/recipes/316 (may not work)