Oatmeal Cookie-Peach Cobbler

recipe
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.

Yield:

12 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Fat 9.1 g
Satfat 5.1 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 4.5 g
Carbohydrate 54.1 g
Fiber 3.8 g
Cholesterol 38 mg
Iron 1.6 mg
Sodium 177 mg
Calcium 43 mg

Ingredients

Topping:
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
Filling:
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

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

June 2009
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