This recipe was served at the Region Five Leadership Team retreat in Portland. The recipe can be found on Page 236 in the Pi Phi cookbook "Ring Ching...Dinner is Served."
Ingredients
6 medium peaches halved, pitted and thinly sliced
1 cup blueberries
4 tablespoons sugar (divided use)
1/2 teaspoon cinnamon
1 cup flour
1/3 cup quick oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons light butter, softened
1 container (6 ounce) nonfat vanilla yogurt
Preparation
Preheat oven to 350 degrees. Arrange peach slices in a bottom of 8-inch square baking pan. Place blueberries on top of peaches. Sprinkle 1 tablespoon of sugar and the cinnamon over the fruit and set aside. In a large bowl, combine flour, oats, 2 tablespoons of sugar, baking powder, baking soda and salt. Mix well. Add butter and mix with fork until crumbly. Add yogurt and mix until dough comes together. Spoon 6 large spoonfuls of dough on top of fruit in baking pan. Sprinkle remaining sugar over dough. Bake for 45-50 minutes until fruit is tender and oat topping is golden brown. Let cool for about 15 minutes before serving. Top with vanilla frozen yogurt or ice cream, if desired.
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