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    You are in: Home / Recipes / Peach Cobbler With Oatmeal Cookie Topping Recipe
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    Peach Cobbler With Oatmeal Cookie Topping

    Peach Cobbler With Oatmeal Cookie Topping. Photo by alligirl

    1/7 Photos of Peach Cobbler With Oatmeal Cookie Topping

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Debbwl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Peach filling

    Cookie topping

    For serving

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      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. 3
      Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
    4. 4
      Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping.
    5. 5
      Whisk flour, baking soda, baking powder and salt; set aside.
    6. 6
      Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.
    7. 7
      To cream, increase speed to high and beat until fluffy and the color lightens.
    8. 8
      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. 9
      Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful’s.
    10. 10
      Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.
    11. 11
      Cool 10 minutes or more; serve warm with vanilla ice cream.

    Browse Our Top Cobblers and Crisps Recipes

    Ratings & Reviews:

    • on February 27, 2013

      55

      We had awalde (a previous reviewer) and her daughter M stay with us recently. M made this while her mother and I sat and chatted and gave hints and instructions to the cook (who'd have done a fine job without us lol). We had bought fresh peaches that day and used them. It's the first time I've ever had fresh peach cobbler (or crisp as we would call it) and it was absolutely delicious. This could be made with any stone fruit I think.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2011

      55

      Deb, your recipe is delicious! The recipe is very easy to follow.
      I used fresh peaches from the garden: "Indian blood peach" kind (a white streaked with red fleshed peach). We had this as suggested with vanilla ice cream.
      This was beatiful fool in aroma and we liked the crunchy topping very much. We'll do it for sure again! Thanks a lot for this recipe! Highly recommended!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2011

      55

      YUM! We loved this for dessert tonight, topped with some vanilla bean ice cream. I used fresh peaches, and this went together pretty quickly. I did have to put my peaches in the oven to hold for a few minutes, so they were really warm when I added the oatmeal cookie topping. I think this caused the cookie to spread more than normal, as mine was totally covered. That was just fine with us; it was also ready in 30 minutes, baked in a glass dish. If you like peaches, you should try this recipe! Thanks for sharing, Deb!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Peach Cobbler With Oatmeal Cookie Topping

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 368.9
     
    Calories from Fat 89
    24%
    Total Fat 9.9 g
    15%
    Saturated Fat 5.3 g
    26%
    Cholesterol 43.9 mg
    14%
    Sodium 178.0 mg
    7%
    Total Carbohydrate 66.1 g
    22%
    Dietary Fiber 3.9 g
    15%
    Sugars 42.5 g
    170%
    Protein 6.2 g
    12%

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