Title: Peach-oat cobbler
 Categories: Desserts
      Yield: 1 Servings
 
      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

MMMMM------------------LIGHT OAT-RAISIN BISCUIT-----------------------

MMMMM---------------------------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

MMMMM--------------------------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.