[edit] Ingredients
8 |
To 10 ripe peaches or 5-1/4 |
|
cup sliced canned Elberta |
|
Peaches, drained |
3 ½ |
tablespoons Brown sugar |
2 |
tablespoons Quick-cooking tapioca |
½ |
teaspoon Almond extract |
1 |
tablespoon Canola oil |
1 |
|
⅓ |
cup Quick rolled oats |
2 |
teaspoons Baking powder |
3 |
tablespoons Granulated sugar |
¼ |
cup Raisins |
¼ |
cup Canola oil |
½ |
cup Low-fat milk |
|
Chopped dates mixed with |
|
[edit] Preparation
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. |
[edit] Tools
[edit] About Peach-Oat Cobbler
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