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1. For topping, in a medium bowl stir together whole wheat pastry flour, baking powder, ginger or cinnamon, and kosher salt. Using a pastry blender, cut in oil until mixture resembles coarse crumbs. Set aside.
2. For filling, in a large saucepan stir together the water and cornstarch until combined. Stir in sugar substitute or honey. Add peach slices. Cook and stir until thickened and bubbly. Stir in raspberries and/or blueberries. Cook, stirring gently, until bubbly. Cover and keep hot while finishing topping.
3. To finish topping, in a small bowl stir together yogurt and egg. Add yogurt mixture to flour mixture, stirring just until moistened.
4. Divide filling among 8 6-ounce custard cups or 4 10- to 12-ounce casseroles.* Drop the topping from a spoon onto the hot filling. Drop 1 mound into each custard cup or 2 mounds into each casserole. Place custard cups or casseroles on a baking sheet.
5. Bake in a 400?F oven for 15 to 20 minutes or until a toothpick inserted into topping comes out clean. Cool slightly. If desired, sprinkle with additional ginger or cinnamon. Serve warm.
*Note: To make one large cobbler, transfer hot filling to a 2-quart square baking dish. Drop topping from a spoon into 8 mounds on top of hot filling. Bake in a 400 F oven about 20 minutes or until a toothpick inserted into topping comes out clean.
Serves: 8
Prep time: 35 min
Cook time: 15 min
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