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.
- 118.29 ml white sugar
- 14.79 ml cornstarch
- 1.23 ml ground cinnamon
- 946.36 ml fresh peaches, peeled, pitted and sliced (I normally use 6 peaches, have also made durring using apples during the fall)
- 4.92 ml lemon juice
- 118.29 ml all-purpose flour
- 1.23 ml baking soda
- 1.23 ml baking powder
- 1.23 ml salt
- 59.14 ml unsalted butter, softened
- 59.14 ml sugar
- 59.14 ml dark brown sugar, firmly packed
- 1 small egg
- 2.46 ml vanilla
- 177.44 ml oats (not instant)
- vanilla ice cream
- Preheat oven to 350 degrees F.
- 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.
- Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
- Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping.
- Whisk flour, baking soda, baking powder and salt; set aside.
- Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- 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.**.
- Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful’s.
- Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.
- Cool 10 minutes or more; serve warm with vanilla ice cream.
Oh my goodness, this was fabulous! I loved the topping!! I used 6 fresh peaches and it was the perfect amount. Such a great blend of flavors and a nice, crunchy topping. I served this warm with some vanilla bean ice cream. Yum! Thank you. Made for the International Agents of QUEST during a Culinary Quest.
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.
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!