Title: Dessert: Peach-Oat Cobbler
Categories: Cobbler Fruit Dessert
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

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