Peachy Berry Cobbler

Category: Desserts
Serves: 8
Prep time: 35 min
Cook time: 15 min

Ingredients

• 1 cup whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground ginger or ground cinnamon
• 1/8 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1/3 cup cold water
• 4 teaspoons cornstarch
• 2 tablespoons heat-stable granular sugar substitute or 2 tablespoons honey
• 3 cups fresh or frozen unsweetened peach slices, peeled
• 2 cups fresh or frozen unsweetened raspberries and/or blueberries
• 1/3 cup low-fat yogurt, plain
• 1 slightly beaten egg
• Ground ginger or ground cinnamon (optional)

Instructions

1. 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.