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Dotdash Meredith
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Nonfat yogurt tenderizes the biscuit-like topping and helps to lighten up this traditional homespun cobbler.
Prep/Cook Time: 40 Minutes, Servings: 8
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground ginger or ground cinnamon, plus more for garnish
- 1/8 teaspoon salt
- 2 tablespoons cold butter or margarine
- 1/4 cup sugar
- 4 teaspoons cornstarch
- 1/3 cup water
- 3 cups fresh or frozen unsweetened peach slices
- 2 cups fresh or frozen unsweetened raspberries
- 1/3 cup plain fat-free yogurt
- 1 slightly beaten egg
Directions
- In a bowl, stir together flour, baking powder, ginger (or cinnamon) and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Set aside.
- In a large saucepan, stir together sugar and cornstarch. Stir in water. Add peaches and raspberries. Cook and stir until thickened and bubbly. Keep the filling hot while finishing the topping.
- To finish the topping, stir together yogurt and egg. Add the yogurt mixture to the flour mixture, stirring just until moistened.
- Preheat oven to 400°F. Divide the filling among eight 6-ounce custard cups or four 10- to 12-ounce casserole dishes. Drop the topping from a spoon onto the hot filling. Drop 1 mound into each custard cup or 2 mounds into each casserole. Place the cups or dishes on a baking sheet.
- Bake for 15 to 20 minutes or until a wooden toothpick inserted into the topping comes out clean. Cool slightly. If desired, sprinkle with additional ginger (or cinnamon). Serve warm.
© Dotdash Meredith. All rights reserved. Used with permission.