Peach-Oat Cobbler
Yield
1 recipePrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅓ | cup |
rolled oats
|
|
| 2 | teaspoons |
baking powder
|
|
| 3 | tablespoons |
sugar
granulated |
|
| ¼ | cup |
raisins, seedless
|
|
| ¼ | cup |
canola oil
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
peaches
ripe |
|
| 53 | ml |
brown sugar
|
|
| 3E+1 | ml |
tapioca
|
|
| 2.5 | ml |
almond extract
|
*
|
| 15 | ml |
canola oil
|
|
| Crust | |||
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
rolled oats
|
|
| 1E+1 | ml |
baking powder
|
|
| 45 | ml |
sugar
granulated |
|
| 59 | ml |
raisins, seedless
|
|
| 59 | ml |
canola oil
|
|
| 118 | ml |
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.
