Sunday, August 01, 2010

Oatmeal Cookie-Peach Cobbler

Well this is just delicious. Absolutely delicious. I mean, it's a simple peach filling covered in what is essentially a giant oatmeal cookie. The simplicity is beautiful. A lot of peach cobbler recipes I've seen involve cinnamon, but this is just sugar and fruit.

Now. This weekend was Peach Day at Wegmans, so I bought all fresh, locally-grown organic peaches. And then I had to figure out how the hell to prepare them for the cobbler. It's not a hard process; it's just time-consuming and messy. Don't forget that peach juice stains :( You could use canned or frozen peaches but I really truly do recommend using fresh ones. It's so delicious with fresh ones!

HERE are instructions for peeling the peaches.
HERE are instructions for slicing the peaches.

It is so sad that I don't know things like how to prepare fresh produce without looking it up online. I'm sure some of you share that lack of knowledge though so perhaps we will all learn something today.

As for the cobbler, it is happily sitting in our refrigerator to be taken for lunches this week. It's exceptional. I would make it for big summer gatherings, or just to celebrate peach season. I love it.

peaches

Oatmeal Cookie-Peach Cobbler
Cooking Light, June 2009

You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.

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 1/2 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

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.

Servings: 12

1 comment:

Carrie said...

Mmm... I may have to try this one.

If peach skin doesn't bother you, you don't HAVE to peel them. It takes a lot less time!