You can make this oatmeal cookie-peach cobbler recipe in individual ramekins with one dollop of dough on top of each. The baking time remains the same.
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
How to Make It
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.
I have made this recipe several times and substitute Jonathan or another baking apple for the peaches. I cut the sugar down in filling by half. Additionally. I add cinnamon, nutmeg and a few other spices that intensify the sweetness without adding extra sugar.
The combination of peaches with the oatmeal topping was great! The cookie was one of the best oatmeal cookies I've had - I would make the cookies by themselves. I did add about 1/2 tsp of cinnamon to the peach/sugar mixture for a bit of warm spice flavor. Can't wait for peach season!
Wonderful! Recipe: I followed it almost as written with 2 minor changes. (1) Substituted about 1/2 c whole wheat flour for topping (instead of using all white). Might try to nudge it to 3/4 c whole wheat/1/4 c white next time. Didn't have a comparison but thought the oatmeal topping was really yummy. (2) Reduced the sugar in the topping. With the sweetness of the peaches and the added 1/3c sugar for the filling, just thought I'd play with it a little. For future attempts, I might reduce more. It seems like it's more than sweet enough. The dessert itself is wonderful. Adding a dab of vanilla ice cream or whipped cream might make it even better (but I'm the type that loves a little creaminess with desserts like this). What makes it a hit, though, is the topping. Honestly, I could probably just pick it off and eat it by itself . . . although the peaches do make a good partner.
Great fruit dessert recipe! You can halve the recipe to make it in individual ramekins (works with a set of 6) or use a 9x9 square glass baking dish. I have made several times and always use frozen fruit - peaches (2 bags), or my newest favorite 1 bag mixed berries & 1 bag chopped mango and the juice of a whole lemon. Warning on the individuals - the cobblers will be pretty juicy but use a jelly roll pan to contain any mess - the final taste is well worth it! Cook for the prescribed time and the cookie batter is more than enough to go on top of the individual servings; or just spread the batter across the entire 9x9 pan; yes, it's a littlle tricky, but can be done with a spatula and some care. I have made this one many times - warms up fantastically, and can be made year round. I'm sure it's excellent with fresh fruits as well, but I have a hard time "baking" limited avail peaches or berries when I love to eat those plain. Don't hestiate to sub in any frozen fruit - enjoy!
The best peach cobbler I've ever had. I made them in individual ramekins and I highly recommend. They came out perfect and so pretty! The oatmeal cookie top is wonderful...and even better when topped with vanilla ice cream. Review and photos on my blog: http://tinyurl.com/255fz3d
This recipe was a HIT! It was my first time making a cobbler and I found it so incredibly easy. I used Georgia Fuzzy peaches as they are so in season right now and substituted 4 cups of peaches for 4 cups of blueberries for additional taste and wonderful color. I was OK with the amount of oatmeal cookie topping recommended in the recipe--I just found myself spreading it around the entire dish about 10 minutes after I placed it in the oven to ensure the entire cobbler was covered with it. All in all, this recipe was amazing and I already have people asking me to share it!
My sister LOVES peach cobbler so I made this for her birthday celebration. She pronounced it the BEST peach cobbler she'd ever had. We had rave reviews from everyone at the party. I have added this to my recipe file and will definetly make it again! Absolutely yummy with a scoop of vanilla or coconut ice cream.
I thought the oatmeal cookie topping was way too sweet. I salvaged it by taking off the oatmeal cookie topping, adding some cinnamon & nutmeg to the peaches and made a pie crust topping to put on top instead; much better.
Wow....I'll be dreaming of this for days. :) I LOVED it!!! I cut the peach amount in half to make a smaller batch, but kept the topping the same based on other reviews. I think I might have had too much because it took longer to cook up and the very center could still have used more time. I'll be making this again and again, as long as I can get my hands on fresh peaches. Bake in a deeper dish if you can, I used my oval Le Creuset baker and it bubbled up all over my oven---my fault. :)
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