INGREDIENTS:

1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground ginger or ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/3 cup cold water
4 teaspoons cornstarch
2 tablespoons heat-stable granular sugar substitute or 2 tablespoons honey
3 cups fresh or frozen unsweetened peach slices, peeled
2 cups fresh or frozen unsweetened raspberries and/or blueberries
1/3 cup low-fat yogurt, plain
1 slightly beaten egg
Ground ginger or ground cinnamon (optional)

DIRECTIONS:

1. For the topping, stir together the whole wheat pastry flour, baking powder, ginger or cinnamon, and kosher salt. Using a pastry blender, cut in oil until mixture resembles coarse crumbs. The set aside for later.

2. For the filling, take a large saucepan and stir together the water and cornstarch until combined. Then, stir in sugar substitute or honey and add your peach slices.

3. Cook spilling mixture and stir until thickened and bubbly. Then, stir in raspberries and/or blueberries while stirring gently, until bubbly.

4. Then, cover and keep hot while finishing the topping.

5. To finish topping, stir together yogurt and egg in a bowl.

6. Add the yogurt mixture to flour mixture, stirring just until moistened.

7. Divide the filling among 8 6-ounce custard cups or 4 10- to 12-ounce casseroles.

8. Drop the topping from a spoon onto the hot filling. Drop 1 mound into each custard cup or 2 mounds into each casserole.

9. Place custard cups or casseroles on a baking sheet.

10. Bake in a 400°F oven for 15 to 20 minutes.

11. Cool slightly and sprinkle with additional ginger or cinnamon if desired. Best served warm.