Pear-Ginger Cobbler with Almond Biscuit Topping
  • 2 1/2pounds firm but ripe pears (Anjou, Bosc, or Comice), peeled, cored, quartered, and sliced crosswise
  • 3/4cup dried cherries
  • 1/2cup date sugar
  • 1/2teaspoon ground nutmeg
  • 1tablespoon grated fresh ginger
  • 1tablespoon unbleached all-purpose flour
  • 1tablespoon fresh lemon juice
  • 1/3cup date sugar
  • 4tablespoons finely chopped crystallized ginger
  • 1/2cup unbleached all-purpose flour
  • 1/2cup whole-wheat pastry flour
  • 1teaspoon baking powder
  • 1/4teaspoon salt
  • 4tablespoons cold unsalted butter, cut into 16 pieces
  • 3/4cup nonfat plain yogurt
  • 1teaspoon vanilla extract
  • 1/2cup slivered almonds, coarsely chopped
  1. 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.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Pear-Ginger Cobbler with Almond Biscuit Topping
Amount Per Serving
Calories 479
% Daily Value*
Cholesterol 21mg 7%
Sodium 188mg 8%
Total Carbohydrates 87g 29%
Dietary Fiber 10g 40%
Protein 7g 14%
* 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