Dessert: Peach-Oat Cobbler

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