Title: Dessert: Peach-Oat Cobbler
Categories: Desserts, Fruits
Yield: 1 Servings

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