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.

Ingredients

Topping:

• 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

Filling:

• 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