Dessert: peach-oat cobbler

Yield: 1 servings

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

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