Oatmeal Cookie-Peach Cobbler

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

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Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 9.1g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.5g
  • Carbohydrate: 54.1g
  • Fiber: 3.8g
  • Cholesterol: 38mg
  • Iron: 1.6mg
  • Sodium: 177mg
  • Calcium: 43mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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