Oatmeal Cookie Peach Cobbler

Guys, you have to make this!  Oatmeal Cookie Peach Cobbler is one of my favorite desserts that I’ve made this year.  Peaches make everything better, but when they are topped with warm oatmeal cookie…wow.  We’re talking about a whole new level of deliciousness!

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Oatmeal Cookie Peach Cobbler         Printer-Friendly Recipe

From: Spicy Southern Kitchen
Serves: 8

Ingredients

Topping

½ cup granulated sugar
½ cup packed brown sugar
½ cup butter, softened (I used Earth Balance butter)
2 teaspoons vanilla extract
1 large egg
1 cup all-purpose flour
1 cup old-fashioned oats
½ teaspoon baking powder
½ teaspoon salt

Filling

6 cups sliced, peeled peaches (I left mine unpeeled)
2 tablespoons sugar
1 tablespoon flour
½ tablespoon lemon juice

Directions

Add the granulated sugar, brown sugar, and butter in the mixing bowl of an electric mixer.  On medium-speed, beat the ingredients until pale in color and fluffy, about 3 minutes.  Beat in the vanilla and the egg.

Combine the flour, oats, baking powder, and salt in a medium bowl.  Add this mixture to the wet sugar mixture with the mixer on low.  Mix until just blended.  Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees.

Combine the peaches, 2 tablespoons of sugar, 1 tablespoon of flour, and the lemon juice for the filling mixture.  Pour the filling into a greased 9-inch square baking pan (or use a 9-inch square cast iron pan).  Drop spoonfuls of the chilled topping over the peaches.  Bake for 30-35 minutes until the topping is golden brown and bubbly.  Serve warm or cold, it’s great either way.  Enjoy!

Place the sugars and softened butter in a mixing bowl.

Place the sugars and softened butter in a mixing bowl.

Mix until light and fluffy, then add in the egg and vanilla.

Mix until light and fluffy, then add in the egg and vanilla.

In a medium bowl, combine the flour, oats, baking powder, and salt.

In a medium bowl, combine the flour, oats, baking powder, and salt.

Pour the flour mixture into the sugar mixture with the mixer on low.

Pour the flour mixture into the sugar mixture with the mixer on low.

Cover the topping mixture and refrigerate for 30 minutes.

Cover the topping mixture and refrigerate for 30 minutes.

Peaches and a lemon, let's get this filling ready!

Peaches and a lemon, let’s get this filling ready!

I left my peaches unpeeled, it's easier that way and I don't think it affects the flavor of the dessert.

I left my peaches unpeeled, it’s easier that way and I don’t think it affects the flavor of the dessert.

Toss the peaches with the sugar, flour, and lemon juice for your filling mixture.

Toss the peaches with the sugar, flour, and lemon juice for your filling mixture.

Pour the peaches into a 9-inch cast iron baking dish (or a regular baking dish that is greased).

Pour the peaches into a 9-inch cast iron baking dish (or a regular baking dish that is greased). I’m just crazy for cooking in cast iron, I think it makes everything taste better.

Drop spoonfuls of the chilled batter on top.  Bake for 30-35 minutes until the topping has started turning golden brown and the filling is bubbling.

Drop spoonfuls of the chilled batter on top. Bake for 30-35 minutes until the topping has started turning golden brown and the filling is bubbling.

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