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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
4 cup(s) pear sliced |
2 cup(s) blueberry |
1 tablespoon(s) unbleached white flour |
3/4 cup(s) sugar |
1/2 teaspoon(s) ground cinnamon |
1 1/2 cup(s) unbleached white flour |
1 teaspoon(s) baking powder |
1/2 teaspoon(s) salt |
1 tablespoon(s) sugar |
2 tablespoon(s) canola oil |
1/4 cup(s) plain nonfat yogurt |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare a glass, ceramic, or stainless steel 9 inch square baking dish with a light coating of oil or cooking spray.
3. Combine all the fruit filling ingredients and pour them into baking dish.
4. Sift the flour, baking powder, salt & sugar into a large mixing bowl. In a separate bowl, mix together the oil & yogurt. Fold the oil mixture into the dry ingredients with a fork. Using floured hands and working the dough as little as possible, form it into a ball. Turn the dough onto a floured surface. Cut the dough in half, place one half on top of the other, and press down. Repeat three times.
5. With a rolling pin or pressure from your hands, flatten the dough into the 9 inch square to fit your baking dish and place it over the filling. Bake for 40 to 50 minutes, until the crust is golden and a knife inserted in the topping comes out clean.
6. NOTE: to make the dough in the food processor, pulse the flour, baking powder, salt and sugar to mix. Pulse in the oil, followed by the yogurt.
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