Recipe#4694

Title: DESSERT: PEACH-OAT COBBLER

  SOURCE: THIS WEEK MAGAZINE, July 7,'93
  
  Shared by Cate Vanicek

   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.