Making The Cobbler:

1. Position the rack in the center of the oven and preheat to 350 degrees. In a large bowl, stir together 2 cups of the flour, sugar, baking powder and 1 teaspoon of the salt. Add 10 tablespoons of the butter and using a pastry blender or two knives, cut the butter into the flour until the mixture resembles pea-size crumbs.

2. In a small bowl, whisk together the egg yolk and milk until blended and add to the butter-flour mixture. Using a fork, stir the mixture to form large, moist clumps of dough. Turn out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 9-inch round about 1/2-inch thick.

3. In a bowl, combine the brown sugar, the remaining 2 tablespoons flour, cinnamon and the remaining 1/4 teaspoon of salt and stir to mix. In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the sugar-flour mixture and cook, stirring constantly, until the mixture thickens and begins to boil. Add the peaches and ginger, stir to mix and transfer the filling to a 9-inch round, 2-inch deep pie dish.

4. Arrange the dough evenly over the filling, tucking the dough inside the rim and make 5 or 6 slits on top of the dough. Bake until the topping is browned and the filling is bubbling, 35 to 40 minutes. Transfer to a wire rack to cool briefly.

Serve warm with freshly whipped cream.