Recipe - Peach-Oat Cobbler

8 To 10 ripe peaches or 51/4
Cups cut or sliced up canned Elberta
Peaches, drained
3 One half tablespoon Brown sugar
2 tablespoon Quickcooking tapioca
One half teaspoon Almond extract
1 tablespoon Canola oil

LIGHT OATRAISIN BISCUIT

CRUST
1 cup Allpurpose flour
1/3 cup Quick rolled oats
2 teaspoon Baking powder
3 tablespoon Granulated sugar
One fourth cup Raisins
One fourth cup Canola oil
One half cup Lowfat milk

TOPPING
Chopped dates mixed with
Lowfat vanilla yogurt

Preheat oven to 425degrees. Grease 8inch 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 2025
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini