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Peach Cobbler With Oatmeal Cookie Topping

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Ingredients

Adjust Servings:
1/2 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh peaches, peeled, pitted and sliced (i normally use 6 peaches, have also made durring using apples during the fall)
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Nutritional information

368.9
Calories
89 g
Calories From Fat
10 g
Total Fat
5.3 g
Saturated Fat
43.9 mg
Cholesterol
178.1 mg
Sodium
66.2 g
Carbs
4 g
Dietary Fiber
42.6 g
Sugars
6.2 g
Protein
185 g
Serving Size

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Peach Cobbler With Oatmeal Cookie Topping

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    Oh my goodness, is this ever delicious!!! I made the full recipe using white flesh peaches and it turned out wonderful (although a bit too runny, but that could be because the peaches were nice and juicy). I didn't need to add vanilla ice cream either, but of course I did add it, lol!! The oatmeal cookie topping really makes this stand out from other crisps! Served this as our dessert for our Texas BBQ/Tex-Mex Labor Day feast with our kids. Made for Culinary Quest 2015.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Peach Cobbler With Oatmeal Cookie Topping,Fresh peaches baked underneath a chew oatmeal cookie and served with vanilla ice cream makes this a true down home recipe. **In the fall you can use apple instead of peaches** You can make this in individual ramekins with one dollop of dough on top of each. *do not over mix the cookie dough or your topping will be tough* cook time does not inclued cooling time.,Oh my goodness, is this ever delicious!!! I made the full recipe using white flesh peaches and it turned out wonderful (although a bit too runny, but that could be because the peaches were nice and juicy). I didn’t need to add vanilla ice cream either, but of course I did add it, lol!! The oatmeal cookie topping really makes this stand out from other crisps! Served this as our dessert for our Texas BBQ/Tex-Mex Labor Day feast with our kids. Made for Culinary Quest 2015.


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    to Make Peach Filling: in a Large Saucepan Combine 1/2 Cup Sugar, Cornstarch, and Cinnamon. Stir in Peaches and Lemon Juice, Tossing Until Peaches Are Evenly Coated.

    3
    Done

    Cook Filling Over Medium Heat, Stirring Constantly Until Mixture Thickens and Boils. Boil 1 Minute.

    4
    Done

    Pour Mixture Into an Ungreased 2 Quart Casserole Dish. Keep Mixture Hot in Oven While You Make Cookie Topping.

    5
    Done

    Whisk Flour, Baking Soda, Baking Powder and Salt; Set Aside.

    6
    Done

    Combine Butter, Sugar, Brown Sugar, Egg and Vanilla With a Hand Mixer on Low.

    7
    Done

    to Cream, Increase Speed to High and Beat Until Fluffy and the Color Lightens.

    8
    Done

    Stir the Flour Mixture Into the Creamed Mixture Until No Flour Is Visible, Stir in Oats Just Till Incorporated. **over Mixing Develops the Gluten, Making the Cookie Topping Tough.**.

    9
    Done

    Remove Peach Filling from Oven and Drop Cookie Dough Onto Peaches in 6 Equal-Size Spoonfuls.

    10
    Done

    Return Cobbler to Oven and Bake 30 to 40 Minutes or Until Cookie Topping Is Golden Brown.

    Avatar Of Joseph Chambers

    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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