Pear-Ginger Cobbler with Almond Biscuit ToppingKarin Lazarus | Delicious Living
- Serves: 6 people
- Calories per serving: 479
This dessert is so rich and yummy that one ramekin can feed two people—unless you can't bear to share. Serve with Lavender-Lemon Cream.
- 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.
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