Peach-oat cobbler
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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