2 1/2poundsfirm but ripe pears (Anjou, Bosc, or Comice), peeled, cored, quartered, and sliced crosswise
1tablespoongrated fresh ginger
1tablespoonunbleached all-purpose flour
1tablespoonfresh lemon juice
4tablespoonsfinely chopped crystallized ginger
1/2cupunbleached all-purpose flour
1/2cupwhole-wheat pastry flour
4tablespoonscold unsalted butter, cut into 16 pieces
3/4cupnonfat plain yogurt
1/2cupslivered almonds, coarsely chopped
Preheat oven to 350°. Lightly coat six 2/3-cup custard cups or ramekins with cooking spray and place on a baking sheet. In a large bowl, combine all filling ingredients and toss gently. Divide filling among prepared ramekins. Bake 20 minutes or until hot and bubbling. Remove from oven.
While filling is baking, prepare topping. Mix date sugar and crystallized ginger in a food processor and pulse 3-4 times. In a small bowl, set aside 2 tablespoons of sugar-ginger mixture. Place the flours, baking powder, and salt in food processor and pulse 3-4 times until combined. Add butter and pulse until mixture has the consistency of coarse meal. Add yogurt and vanilla extract; mix until smooth. Stir in almonds. Do not overmix (dough will be sticky). Place in refrigerator while filling bakes.
Spoon topping over the hot fruit until fruit is covered. Sprinkle reserved sugar-ginger mixture evenly over all. Return to oven and bake another 20-25 minutes, or until filling is bubbly and topping is light brown. Cool for about 15 minutes; serve warm.
Pear-Ginger Cobbler with Almond Biscuit Topping
Amount Per Serving
% Daily Value*
Total Carbohydrates 87g29%
Dietary Fiber 10g40%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (based on 6 servings): 479 cal, 24% fat cal, 13g fat, 5g sat fat, 21mg chol, 7g protein, 87g carb, 10g fiber, 188mg sodium