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Citrus Cobbler

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¼ cup sugar

1 tablespoon cornstarch

¼ teaspoon ground ginger

Generous pinch ground nutmeg

6 navel and/or blood oranges, peeled, seeded and segmented

3 pink or red grapefruits, peeled, seeded and segmented

1 cup all-purpose flour

2 tablespoons sugar

1 ½ teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon salt

2 tablespoons unsalted butter

1/3 cup plain yogurt

1 egg, lightly beaten

1 tablespoon milk or cream

Whipped cream, optional

Toasted flaked coconut, optional

1. Heat oven to 400°. To make the filling, stir together ¼ cup sugar, cornstarch, ginger, nutmeg and ¼ cup water in a medium saucepan. Cook over medium heat, stirring until thickened. Gently stir in citrus segments and set aside while making topping.

2. In a medium bowl, stir together flour, remaining 2 tablespoons sugar baking powder, cinnamon and salt. Cut in butter, until mixture resembles coarse crumbs. In another bowl, whisk together yogurt, egg and milk. Stir yogurt mixture into flour mixture, stirring until just moistened.

3. Spoon citrus filling into an ungreased 2-quart baking dish. Dollop topping over the filling. Bake until golden brown and bubbling, 20 to 25 minutes. Serve warm, topped with whipped cream and coconut flakes, if desired.

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