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Dessert: Peach-Oat Cobbler
8 To 10 ripe peaches or 5-1/4 Cups sliced canned Elberta Peaches, drained 3 1/2 tb Brown sugar 2 tb Quick-cooking tapioca 1/2 ts Almond extract 1 tb Canola oil --------------------------LIGHT OAT-RAISIN BISCUIT-------------------------- -----------------------------------CRUST----------------------------------- 1 c All-purpose flour 1/3 c Quick rolled oats 2 ts Baking powder 3 tb Granulated sugar 1/4 c Raisins 1/4 c Canola oil 1/2 c Low-fat milk ----------------------------------TOPPING---------------------------------- Chopped dates mixed with Low-fat vanilla yogurt 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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