I bet you have been sitting at the edge of your seat waiting to find out what I did with all those ripe peaches. If you didn’t read this post, then you are probably very confused right now…
Well, the peaches were all ripe at the same time – way too many to just eat – so it gave me a perfect excuse to make this recipe I found in Cooking Light. I love oatmeal cookies – and combined with sweet, delicious peaches, what could be better?
I have to say, it is so much fun to cut and peel peaches that are ripe – and so not fun to cut and peel peaches that are not ripe. I love cutting around the pit, twisting the two halves around in opposite directions, and watching the pit just fall out. Ok, usually I have to twist the pit once the two halves are disconnected, but when they are really ripe, the pit just comes right out.
Next comes the best part – peeling. I always play a little game – I win if I can remove the skin in one intact piece. I’m not sure what the prize is other than it being really quick and easy. I love the look of that naked peach without it’s skin. At this point, I have to stop myself from just eating it – because it looks so good. Ripe peaches, the best.
This cobbler was outstanding. The crust was slightly crispy on the outside, but tender and chewy right below – and the peaches were a perfect complement for the peach filling. There was lots of oatmeal cookie with every bite of fruit. If you are staring at a bunch of ripe peaches, get to work – you will not be disappointed.
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1 large egg
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 11 cups sliced peeled peaches (about 5 pounds)
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- Cooking spray
Preheat oven to 350°.
To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.
For a printer-friendly version of this recipe, please click here: Oatmeal Cookie Peach Cobbler