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Peach-Oat Cobbler

 

60

Yield

1

recipe

Prep

20

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

10 each peaches
ripe
3 ½ tablespoons brown sugar
2 tablespoons tapioca
½ teaspoon almond extract
*
1 tablespoon canola oil
Crust
1 cup all-purpose flour
cup rolled oats
2 teaspoons baking powder
3 tablespoons sugar
granulated
¼ cup raisins, seedless
¼ cup canola oil
½ cup milk

Directions

Preheat oven to 425℉ (220℃).

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 to 25 minutes or until crust is golden brown.

Cool 30 minutes; then serve with dates and yogurt mixture.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 503g (17.7 oz)
Amount per Serving
Calories 59829% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 20mg 1%
Total Carbohydrate 34g 34%
Dietary Fiber 8g 33%
Sugars g
Protein 20g
Vitamin A 26% Vitamin C 42%
Calcium 13% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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