Winter Cobbler

Filling:

  • 4 pears, cored and diced
  • 1/2 cup dried cranberries
  • 2 tbsp. lemon juice
  • 1 tsp. ginger juice (grated ginger squeezed)
  • 2 tbsp. whole grain pastry flour
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground dried cloves
  • 1/8 tsp. sea salt

Topping:

  • 3/4 cup whole grain pastry flour
  • 1/3 cup maple sugar (or other sugar)
  • ½ tsp. baking powder
  • ¼ tsp. sea salt
  • 6 tbsp. butter

Preheat oven to 375°.  Put diced pears and dried cranberries into a mixing bowl.  Whisk lemon juice, ginger juice, cinnamon, cloves, and pastry flour. Pour liquid onto fruit and toss. Pour filling into a 9×9 casserole dish or baking pan.  In a separate bowl combine whole grain pastry flour, maple sugar, baking powder and sea salt.  Dice butter and work into the flour until you have a crumbly mixture.  Sprinkle crumbles on top of fruit. Bake 45 minutes.