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.