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

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