Apricot-Strawberry Cobbler

I have just spent the last two weeks gorging myself on cake for Lizzy's various birthday parties... I am practically bleeding buttercream frosting. Now it's time for me to start making some real food and blogging about it again! Celeste is on vacation for a few weeks, so bear with me as I fly solo!

After an onslaught of naughty desserts, it's time for us to have some healthier treats in the house again. I'm digging apricots right now, so I made up these little cobblers!

Apricot-Strawberry Cobblers

Filling:
8 apricots, pitted and chopped
1-2 cups strawberries, hulled and chopped
1/4 cup pomegranate juice (or, water)
2 Tbsp agave nectar
2 tsp corn starch

Topping:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
2 Tbsp demerera sugar (like Sugar in the Raw)
1 Tbsp ground flax seed
1 Tbsp unsalted butter
1/3 cup plain fat-free (or low-fat) yogurt (tip: the yogurt part of a fruit on the bottom yogurt cup should be just about 1/3 cup!)
2 egg whites


Preheat oven to 400F. In a large saucepan, whisk together the pom juice, agave nectar, and cornstarch. Add the fruit, stirring to coat. Cook over low-medium heat for 15 minutes or so, stirring occasionally, until the sauce is thickened and bubbly and the fruit is softened. Keep warm.

Meanwhile, whisk together the flours, baking powder, sugar, and flax meal. Cut in the butter with a pastry blender. Stir in the yogurt and egg whites until just moistened.

Divide the hot fruit between 6 ramekins. Divide the topping between the 6 ramekins. Bake on a baking sheet for about 20 minutes, until a toothpick inserted in the center of the biscuit topping comes out clean. Best served with a scoop of ice cream!