Dessert: Peach-Oat Cobbler Recipe

Step 1

Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.

Step 2

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.

Step 3

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

Things You'll Need

  • 8 To 10 ripe peaches or 5-1/4
  • Cups sliced canned Elberta
  • Peaches, drained
  • 3 1/2tb Brown sugar
  • 2tb Quick-cooking tapioca
  • 1/2ts Almond extract
  • 1tb Canola oil
LIGHT OAT-RAISIN BISCUIT CRUST
  • 1c All-purpose flour
  • 1/3c Quick rolled oats
  • 2ts Baking powder
  • 3tb Granulated sugar
  • 1/4c Raisins
  • 1/4c Canola oil
  • 1/2c Low-fat milk
TOPPING
  • Chopped dates mixed with
  • Low-fat vanilla yogurt

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