Oatmeal Cookie – Peach Cobbler

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.

Serves 12.

For a printer-friendly version of this recipe, please click here:  Oatmeal Cookie Peach Cobbler

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine


11 thoughts on “Oatmeal Cookie – Peach Cobbler

  1. I love oatmeal cookies and never thought to add that flavor to a cobbler. This is a great idea and I’m glad you shared the recipe.

  2. This peach cobbler is heavenly!!

    I was deciding what to do with a fresh basket of Ontario peaches yesterday when I saw this recipe on Foodgawker. The instructions are really easy to follow and I had all the ingredients in the kitchen already. I added a pinch of cinnamon to the peaches and cut the recipe in half and everything worked beautifully.

    Thank you Dawn! This is going to be a new go-to!

    1. So glad to hear that you liked it!! Most of my recipes are really easy to make – with 2 kids and a full-time job, that’s what you get :).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s