Rating: 4.5 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 17

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.

Recipe by Cooking Light June 2009

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Recipe Summary

Yield:
12 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

307 calories; fat 9.1g; saturated fat 5.1g; mono fat 2.4g; poly fat 0.7g; protein 4.5g; carbohydrates 54.1g; fiber 3.8g; cholesterol 38mg; iron 1.6mg; sodium 177mg; calcium 43mg.
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