Recipe: Peach-Oat Cobbler with Oat-Raisin Biscuit Crust

PEACH-OAT COBBLER

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
FOR THE 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
FOR SERVING (optional):
Chopped dates mixed with low-fat vanilla yogurt

Preheat oven to 425 degrees F. 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, if desired.

Source: This Week Magazine, July 7, 1993