Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon ground ginger or ground cinnamon
⅛ teaspoon salt
2 tablespoons butter or margarine
¼ cup sugar
4 teaspoons cornstarch
⅓ cup water
3 cups fresh or frozen unsweetened peach slices
2 cups fresh or frozen unsweetened raspberries
⅓ cup plain fat-free yogurt
1 slightly beaten egg
Ground ginger or ground cinnamon (optional)
For topping, stir together flour, baking powder, ¼ teaspoon ginger, and salt in a bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
For filling, in a large saucepan stir together sugar and cornstarch. Stir in water. Add peach slices and raspberries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
To finish topping, stir together yogurt and egg. Add yogurt mixture to flour mixture, stirring just until moistened.
Divide filling among eight 6-ounce custard cups or four 10- to 12-ounce casseroles (see Tip). Drop the topping from a spoon onto hot filling. Drop 1 mound into each custard cup or 2 mounds into each casserole. Place custard cups or casseroles on a baking sheet.
Bake in a 400°F oven for 15 to 20 minutes or until a wooden toothpick inserted into topping comes out clean. Cool slightly. If desired, sprinkle with additional ginger. Serve warm.
Tip: To make a 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 wooden toothpick inserted into topping comes out clean.