Dessert: Peach-oat Cobbler Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8: To 10 ripe peaches or 5-1/4,
Cups sliced canned Elberta,
Peaches, drained
3 1/2 tbsp: Brown sugar,
2 tbsp: Quick-cooking tapioca,
1/2 tsp: Almond extract,
1 tbsp: Canola oil,
LIGHT OAT-RAISIN BISCUIT
CRUST
1 cup: All-purpose flour,
1/3 cup: Quick rolled oats,
2 tsp: Baking powder,
3 tbsp: Granulated sugar,
1/4 cup: Raisins,
1/4 cup: Canola oil,
1/2 cup: Low-fat milk,
TOPPING
Chopped dates mixed with,
Low-fat vanilla yogurt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp