astray recipes: Peach-oat cobbler

Categories: Desserts
Yield: 1 Servings

Measure	Ingredient
8	To 10 ripe peaches or 5-1/4
	Cups sliced canned Elberta
	Peaches, drained
3½ tablespoon	Brown sugar
2 tablespoons	Quick-cooking tapioca
½ teaspoon	Almond extract
1 tablespoon	Canola oil
1 cup	All-purpose flour
⅓ cup	Quick rolled oats
2 teaspoons	Baking powder
3 tablespoons	Granulated sugar
¼ cup	Raisins
¼ cup	Canola oil
½ cup	Low-fat milk
	Chopped dates mixed with
	Low-fat vanilla yogurt

LIGHT OAT-RAISIN BISCUIT

CRUST

TOPPING

Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.

Before peeling, drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits and cut flesh into sixths. In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract. Pour peach filling into greased baking pan or dish; drizzle with oil and set aside.

In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with dates and yogurt mixture.

SOURCE: THIS WEEK MAGAZINE, July 7,'93 Shared by Cate Vanicek

peach-oat cobbler