Cranberry Pear Cobblers

2 small pears, peeled and cut into 3/4-inch pieces
1/4 cup dried cranberries
3 tablespoons sugar
1-1/2 teaspoons all-purpose flour
1 teaspoon grated fresh gingerroot
1/4 teaspoon ground cinnamon
1 tablespoon butter

Topping
3 tablespoons sugar
1 teaspoon grated fresh gingerroot
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
8 teaspoons cold butter
1/4 cup 1% buttermilk

In a bowl, combine the first six ingredients. Spoon into two 10-oz. custard cups coated with nonstick cooking spray. Dot with butter. Bake at 350 degrees for 15-20 minutes or until hot and bubbly.

For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs. Transfer to a small bowl; stir in buttermilk.

Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm. Makes 2 servings.