Apple Cobbler (Pie Crust Type)

Preheat oven to 425°F.

Make the filling: Combine 1/2 cup sugar and 1 1/2 Tbsp flour in a small bowl.

In a large saucepan, melt 1/4 cup butter. Stir in apples, lemon juice, and sugar mixture.

Cover partially and cook until apples are tender, about 20 minutes.

Stir in vanilla and let cool, then transfer to a buttered 1 1/2 quart pie dish.

Make the crust: In a bowl, mix flour, sugar, baking powder, and salt.

With a pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs. Stir in ginger.

Combine cream and orange zest. Stir cream-zest mixture into flour mixture, just until it holds together.

Flour your hands and a surface, roll dough into a ball, and knead briefly until soft.

Roll out dough slightly larger than the pie dish. Lay over dish, trim excess, and cut a small hole in center for steam to escape.

Bake at 425°F for 10 minutes, then reduce temperature to 375°F and bake for 20-25 minutes more.

Cool on a rack. Serve warm.