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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.