| 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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