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
————————–LIGHT OAT-RAISIN BISCUIT————————– ———————————–CRUST———————————– 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
———————————-TOPPING———————————- Chopped dates mixed with Low-fat vanilla yogurt 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