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Directions: 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.
| Ingredients:
8 ripe peaches
3 1/2 Tablespoon(s) Brown sugar
2 Tablespoon(s) Quick-cooking tapioca
1/2 Teaspoon(s) Almond extract
1 Tablespoon(s) Canola oil
1 Cup(s) All-purpose flour
1/3 Cup(s) Quick rolled oats
2 Teaspoon(s) Baking powder
3 Tablespoon(s) Granulated sugar
1/4 Cup(s) Raisins
1/2 Cup(s) Low-fat milk |
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