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