Peach-oat Cobblerdesserts 8 to 10 ripe peaches or 5-1/4 1 cups sliced canned elberta 1 peaches, drained 3 1/2 tablespoon brown sugar 2 tablespoon quick-cooking tapioca 1/2 teaspoon almond extract 1 tablespoon canola oil ----LIGHT OATRAISIN BISCUIT---- ----CRUST---- 1 cup all-purpose flour 1/3 cup quick rolled oats 2 teaspoon baking powder 3 tablespoon granulated sugar 1/4 cup raisins 1/4 cup canola oil 1/2 cup low-fat milk ----TOPPING---- 1 chopped dates mixed with 1 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 |
