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Ingredientes
- 8 x To 10 ripe peaches or possibly 5-1/4 C. sliced canned Elberta Peaches, liquid removed
- 3 1/2 Tbsp. Brown sugar
- 2 Tbsp. Quick-cooking tapioca
- 1/2 tsp Almond extract
- 1 Tbsp. Canola oil
- 1 c. All-purpose flour
- 1/3 c. Quick rolled oats
- 2 tsp Baking pwdr
- 3 Tbsp. Granulated sugar
- 1/4 c. Raisins
- 1/4 c. Canola oil
- 1/2 c. Low-fat lowfat milk Minced dates mixed with Low-fat vanilla yogurt
Direcciones
- Preheat oven to 425-degrees. Grease 8-inch square baking pan or possibly dish.
- Before peeling, drop fresh peaches into very warm 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 possibly dish; drizzle with oil and set aside.
- In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds till a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 min or possibly till crust is golden. Cold 30 min; then serve with dates and yogurt mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 500g | |
| Calories 1742 | |
| Calories from Fat 643 | 37% |
| Total Fat 72.88g | 91% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.27g | |
| Cholesterol 6mg | 2% |
| Sodium 2593mg | 108% |
| Potassium 794mg | 23% |
| Total Carbs 254.72g | 68% |
| Dietary Fiber 7.8g | 26% |
| Sugars 116.73g | 78% |
| Protein 21.97g | 35% |
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